Mini Pistachio Baklavas

Name: Mini Pistachio Baklavas
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 15 mini baklava tarts
Ingredients: One 1.9-ounce box frozen mini phyllo shells (15 mini tart shells), baked according to package directions; 3 tablespoons unsalted butter; 1 cup raw unsalted pistachios; 3 tablespoons honey; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon kosher salt

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Level: Easy

Total: 25 min (includes cooling time)
Active: 15 min

Yield: 15 mini baklava tarts

Level: Easy

Total: 25 min (includes cooling time)
Active: 15 min

Yield: 15 mini baklava tarts

Ingredients

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One 1.9-ounce box frozen mini phyllo shells (15 mini tart shells), baked according to package directions

3 tablespoons unsalted butter

1 cup raw unsalted pistachios

3 tablespoons honey

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Directions

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.