Recipe courtesy of Sunny Anderson
Episode: Opa!
Total:
6 hr 5 min
Active:
45 min
Yield:
30 pieces
Level:
Easy
Total:
6 hr 5 min
Active:
45 min
Yield:
30 pieces
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees 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, salt, and vanilla and pulse to combine.

Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon 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, 1/4 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.

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Baklava

Recipe courtesy of Gale Gand

Baklava

Recipe courtesy of Ree Drummond

Baklava

Baklava

Recipe courtesy of Michael Symon

Baklava Truffles

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking