Bakalava Cups
DEBORAH SIMON
ingredients
- 1/2 cup pistachios
- 1/2 cup walnuts
- 1/2 cup almonds
- 1 lemon, zested
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla
- 2 boxes mini filo shells
- 1/2 cup water
- 1/4 cup honey
- 1/4 cup , plus 3 tablespoons of sugar.
directions
- 1
Preheat oven to 350 degrees.
- 2
place pistachios, walnuts, and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini filo shells in the wells of two 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 simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon of syrup into each cup and allow to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.
notes
These make Baklava so easy. I made these for my mother's 80 birthday for the first time and I have been making the ever since.
Source: DEBORAH SIMON
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