Anyhoo, I love baklava. From the moment I tried this glorious dessert in middle school (thank you, Ms. Gutsmeidl) I have loved it, but I absolutely hate dealing with phyllo. It's a pain. We don't get along. So when I saw this recipe using preformed phyllo cups, I had to give it a try. It's single size and portability made it great for a get-together as well.
Everyone seemed to enjoy these adorable treats, but also agreed that it somewhat misses the true baklava taste. One guest likened them to health-food bars, though positively mind you.
Mini Baklava Cups
- 2 packages mini phyllo dough shells
- 1/3 cup honey
- 2 tsp lemon juice
- 1 cup shelled pistachios
- 3 tbsp sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp butter, melted
Heat oven to 350F. Place shells on a baking sheet, preferably one that has a rim.
In a small cup or bowl, stir together the honey and lemon juice until they are well blended; set aside.
In a food processor (or stupid Magic Bullet) pulse pistachips, sugar, cinnamon, and cloves until just chopped. Add butter and pulse to distribute evenly.
Spoon a rounded teaspoonful into each shell. Bake for 8 to 10 minutes, or until they are lightly brownded.
Spoon 1 teaspoon of the honey mixture over the hot filling. (I ran out and had to mix a little bit more together) Cool on a wire rack. Make sure something is placed underneath in case of drips.
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