Recipe courtesy of Mary McCartney
Baklava Phyllo Cups
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 133
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 152
- Total: 45 min
- Active: 35 min
Ingredients
Phyllo Cups:
2 to 3 sheets of store-bought phyllo pastry dough, thawed
1 tablespoon olive oil, to brush the pastry
Nutty Filling:
4 ounces shelled pistachios
1 teaspoon ground cinnamon
Syrup:
1/4 cup plus 1 tablespoon agave
4 ounces light brown sugar
1 tablespoon fresh lemon juice
Garnish:
1 lemon, zested
Directions
Special equipment:
a 24-cup mini muffin tin- Preheat the oven to 350 degrees F (180 degrees C).
- Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
- Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
- Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
- Bake for about 8 minutes until the pastry is crisp and golden.
- To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
- Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
- Grate over a little lemon zest to garnish. Let cool slightly before serving.