Baklava Cups

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes.
3. 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. 4
   Place mini fillo shells in wells of 2 mini cupcake pans.
5. 5
   Add 1 teaspoon of the nut mixture into each shell.
6. 6
   Bake until filling is hot, about 10 minutes.
7. 7
   Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil.
8. 8
   Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
9. 9
   Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
10. 10
    Refrigerate at least 5 hours, or overnight.