Baklava Cups
For the 6th week of the 12 Weeks of Christmas Cookies I decided to think a little outside the box and went Greek! These little baklava bites are wonderful and a great two bite treat just to cure that sweet tooth! They are convenient, portable, bite size, and make the perfect cookie tray treat!
Baklava Cups
1/2 cup pistachios, chopped
1/2 cup pecans, chopped
1/2 cup almonds, chopped
1 lemon, zested
1 orange, zested
1/2 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 phyllo shells, 15 shells each
1 cup water
1/2 cup honey
Preheat oven to 350 degrees F.
Arrange the pistachios, pecans, 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, orange zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini phyllo 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.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar, dash of cinnamon, 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.
Baklava Cups
1/2 cup pistachios, chopped
1/2 cup pecans, chopped
1/2 cup almonds, chopped
1 lemon, zested
1 orange, zested
1/2 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 phyllo shells, 15 shells each
1 cup water
1/2 cup honey
Preheat oven to 350 degrees F.
Arrange the pistachios, pecans, 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, orange zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini phyllo 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.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar, dash of cinnamon, 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.
What a neat way to make baklava and so much easier than having to fold all the sheets. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html
ReplyDeleteOh man! I have to make these! I love Baklava!!!
ReplyDeleteOooh, love baklava, and these are so much quicker than the traditional method. Thanks for sharing!
ReplyDeleteI"m going to have to try these, I love that they are bite size too!
ReplyDeletemickey
I've never made baklava, but have always wanted to. My Armenian side of the family always baked baklava when I was young, and I miss it. I will have to try this!
ReplyDeleteWhat a perfect way to make Baklava, I love it!
ReplyDeleteOh these little B cups look wonderful! FULL of such yummy ingredients!
ReplyDeleteHappy Weekend!
~avril :-)
Chip - these look elegant plus delicious. So perfect for a New Year's gathering with champagne!
ReplyDeleteI always keep those mini-phyllo shells in my freezer. No matter what you put in them, the presentation is always elegant and impressive! And now I know what I'm going to fill them with next! :-)
ReplyDeleteThis is brilliant! The worst part about making Baklava is trying to cut the sheets neatly. What a great idea.
ReplyDelete