Baklava Cups (Sunny Anderson) |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 30 |
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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 |
special equipment: 2 (12-cup) mini cupcake pans, food processor |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
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