Monday, December 20, 2010

Sunny Anderson's Baklava Cups

1/2  cup  pistachios
1/2  cup  walnuts
1/2  cup  almonds
1/4  cup  sugar
3     tbsp sugar
2     tbsp butter (melted)
1     tsp   ground cinnamon
1/2  tsp   salt
1/4  tsp   vanilla extract
2     boxes pre-made mini phyllo (filo) shells
1/2  cup water
1/4  cup honey
The zest of 1 lemon


  1. Arrange pistachios, walnuts and almonds in a single layer on a baking sheet.
  2. Toast the nuts in the oven at 350 F, until golden and fragrant. (Apx. 8 min.)
  3. Let nuts cool slightly.
  4. Add nuts, lemon zest, 3 tbsp sugar, butter, cinnamon, salt and vanilla extract to a food processor and pulse to combine.
  5. Place mini phyllo (filo) shells in the wells of two mini cupcake pans.
  6. Add 1 tsp of the nut mixture into each shell.
  7. Bake at 350 F, until filling is hot. (APX. 10 min.)
  8. Add water, 1/4 cup sugar and honey to a saucepan and bring to a boil over medium heat.
  9. Reduce heat to a simmer & cook until reduced and slightly thickened to syrup consistency. (APX. 8-10 min.)
  10. Pour 1 tsp of the syrup into each cup and allow it to soak in, then repeat.
  11. Refrigerate 5 hours - overnight, then serve.
YIELDS: 30 cups.

This recipe by Sunny Anderson is easy and delicious.

Until next time, when we can chit-chat again! 
~ T.

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