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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 102
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 15 min
- Yield: 15 mini baklava tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 102
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 37 mg
Ingredients
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.
