DESSERT OF THE MONTH

This month’s smash­ingly sweet dessert may be bite-sized, but it’s so ir­re­sistible there’s no way you’ll stop at just one.

Style at Home - - Contents - RECIPE & FOOD STYLING CLAIRE STUBBS PHO­TOG­RA­PHY MAYA VIS­NYEI PROP STYLING ANN MARIE FAVOT

These mini baklava cups are so smash­ingly sweet, there’s no way you’ll stop at just one

mini baklava cups

IN­GRE­DI­ENTS

MAKES 12 CUPS ½ cup wal­nut halves ⅓ cup shelled un­salted pis­ta­chios 3 tbsp + ¼ cup melted but­ter, di­vided 2 tbsp brown sugar ½ tsp cin­na­mon ¼ tsp ground car­damom Pinch sea salt 5 sheets phyllo pas­try ¼ cup gran­u­lated sugar ¼ cup honey 2 tbsp water 2 tsp freshly squeezed lemon juice

DI­REC­TIONS

Pre­heat the oven to 350° F. Spray a 12- cup mini muf­fin tin with cook­ing spray.

To make the fill­ing, finely chop the wal­nuts and pis­ta­chios. In a small bowl, stir to­gether the chopped nuts, 3 ta­ble­spoons of the but­ter, brown sugar, cin­na­mon, car­damom and salt; set aside.

To make the cups, brush 1 phyllo sheet with some of the re­main­ing but­ter; top with an­other phyllo sheet and brush with but­ter. Re­peat with three more lay­ers. Us­ing a 3-inch round cookie cut­ter, cut 12 rounds from the lay­ered stack of phyllo sheets (note: there will be some left over). Gen­tly place one phyllo round into each well of the mini muf­fin tin; press down to form a cup shape.

Spoon a heap­ing ta­ble­spoon of the nut mix­ture into each cup, be­ing care­ful not to pack the nuts down. (Leav­ing gaps in the fill­ing will al­low the syrup you’ll add later to seep through to the bot­tom.) Bake un­til golden and crisp, 12 to 14 min­utes.

Mean­while, to make the syrup, place the gran­u­lated sugar, honey, water and lemon juice in a small saucepan and boil un­til syrupy, about 3 min­utes.

Once the cups come out of the oven, al­low them to cool for 5 min­utes; care­fully re­move the cups from the mini muf­fin tin and set on a parch­ment pa­per-lined bak­ing sheet. Pour the syrup into each cup, let­ting it ab­sorb, then add more un­til all the syrup is used up. Al­low to cool be­fore serv­ing.

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