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