Sunday, January 03, 2016

Sunny Anderson: Baklava Cups

I absolutely love baklava.  I do not absolutely love working with phyllo and watching it tear no matter how delicately I work.  So when I had some leftover phyllo cups, I started searching for a way to make baklava inside of them.  I came across this recipe from Sunny Anderson, and I modified it slightly with suggestions from Alton Brown.  What I got at the end was absolutely delicious and not hard to make in the least.

Baklava Cups
Adapted from Sunny Anderson

½ cup pistachios
½ cup walnuts
½ cup almonds
1 lemon, zested
¼ cup plus 3 tablespoons granulated sugar, divided use
2 tablespoons unsalted butter, melted
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon salt
¼ teaspoon pure vanilla extract
¼ teaspoon rose water (optional)
2 boxes mini phyllo shells, 12 to 15 shells each
½ cup water
¼ cup honey

Preheat oven to 350°F.

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, allspice, salt, vanilla, and rose water and pulse to combine.

Place mini phyllo shells in wells of 2 mini cupcake pans. Add 1 to 2 teaspoons of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.

Meanwhile, in a small saucepan over medium heat add the water, remaining ¼ cup sugar, and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

Makes 24 to 30 pieces

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