MINI PISTACHIO BAKLAVAS
Provided by Trisha Yearwood
Categories dessert
Time 25m
Yield 15 mini baklava tarts
Number Of Ingredients 7
Steps:
- Lay the phyllo tart shells out on a serving platter.
- Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
- Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.
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