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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Paula Deen Ingredients:
1 cup chopped walnuts |
1 cup chopped pecans |
1/2 cup slivered almonds |
1/4 cup sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
5 (2 ounce) packages frozen miniature phyllo cups |
1/2 cup butter, melted |
3/4 cup water |
1/2 cup sugar |
1/2 orange, thinly sliced |
1/2 lemon, thinly sliced |
1 cinnamon stick |
1/4 cup honey |
Directions:
1. Preheat oven to 325°.
2. In the work bowl of a food processor, combine walnuts, pecans, almonds, sugar, cinnamon, and cloves.
3. Pulse until nuts are almost ground.
4. Place phyllo cups on a rimmed baking sheet.
5. Brush inside of shells with melted butter.
6. Spoon nut mixture evenly into phyllo cups.
7. Bake for 18-20 minutes or until nuts are golden brown.
8. Let cool for 30 minutes.
9. Meanwhile, make syrup-in a small saucepan, combine water, sugar, orange slices, lemon slices, and cinnamon stick.
10. Bring to a boil over med-high heat.
11. Decrease heat and simmer for 20 minutes.
12. Strain mixture, discarding solids.
13. Stir honey into sugar mixture.
14. Let cool for 10 minutes.
15. Place cooled baklava cups in paper liners.
16. Spoon Honey Citrus Syrup evenly over each baklava cup.
17. Let stand for 2 hours.
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