BAKLAVA CUPS
Steps:
- Preparation Arrange pistachios, walnuts and almonds in a single layer on a baking sheet and toast in the oven until golden and fragrant, which takes about eight minutes. 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. Place mini fillo shells in wells of two mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, which takes 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 a simmer and cook until reduced and slightly thickened, which takes between eight and 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least five hours, or overnight.
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