Baklava Cups

13 ingredients
4 steps

Ingredients

  • 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. 1
    Preparation
  2. 2
    Arrange pistachios, walnuts and almonds in a single layer on a baking sheet and toast in the oven until golden and fragrant, which takes about eight 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. 3
    Place mini fillo shells in wells of two mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, which takes about 10 minutes.
  4. 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, which takes between eight and 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least five hours, or overnight.

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