 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
|
OK! Who does not like Baklava. How can you go wrong with this recipe!!! Had to share. Hope to make it to day. If my car gets fixed so I can go to the store!!! Ingredients:
1/2 cup pistachios |
1/2 cup walnuts |
1/2 cup almonds |
1 lemon, zested |
1/4 cup, plus 3 tablespoons sugar |
2 tablespoons butter, melted |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon vanilla extract |
2 boxes mini filo shells, 15 shells each |
1/2 cup water |
1/4 cup honey |
Directions:
1. Special equipment: 2 (12-cup) mini cupcake pans, food processor Preheat oven to 350 degrees F.
2. Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
3. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
4. Place mini fillo shells in wells of 2 mini cupcake pans.
5. Add 1 teaspoon of the nut mixture into each shell.
6. Bake until filling is hot, about 10 minutes.
7. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil.
8. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
9. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
10. Refrigerate at least 5 hours, or overnight.
|
|