Directions:
- Preheat oven to 350 degrees F.
- Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. 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.
- Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
- Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.2 Kcal (294 kJ) | ||
| Calories from fat | 54.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 9% | |
|---|---|---|---|
| Cholesterol | 2.04mg | 1% | |
| Sodium | 39.53mg | 2% | |
| Potassium | 51.77mg | 1% | |
| Total Carbs | 3.4g | 1% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 480.99 Kcal (2014 kJ) | ||
| Calories from fat | 375.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.75g | 9% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 1% | |
| Sodium | 270.87mg | 2% | |
| Potassium | 354.74mg | 1% | |
| Total Carbs | 23.28g | 1% | |
| Sugars | 15.46g | 9% | |
| Dietary Fiber | 4.77g | 3% | |
| Protein | 9.93g | 3% | |
| Vitamin C | 8.2mg | 2% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 1.7mg | 1% | |
| Calcium | 73.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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