Recipe courtesy of Trisha Yearwood

Mini Pistachio Baklavas

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  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 15 min
  • Yield: 15 mini baklava tarts
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  1. Lay the phyllo tart shells out on a serving platter.
  2. 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.
  3. Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving. 

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