Mini Baklava Cups
Prep: 10 minutes
Bake: 15 minutes • Serves: 4
12 mini phyllo shells
1/2 cup chopped raw shelled pistachios
1/4 cup chopped walnuts
3 tablespoons honey
2 teaspoons Challenge® Unsalted Butter, melted
1 teaspoon Delallo® Lemon Juice
1/4 teaspoon Morton & Bassett® Ground Cinnamon
1/8 teaspoon orange zest
1/8 teaspoon salt
1/2 cup chopped raw shelled pistachios
1/4 cup chopped walnuts
3 tablespoons honey
2 teaspoons Challenge® Unsalted Butter, melted
1 teaspoon Delallo® Lemon Juice
1/4 teaspoon Morton & Bassett® Ground Cinnamon
1/8 teaspoon orange zest
1/8 teaspoon salt
1.Preheat oven to 350°. Place phyllo shells on rimmed baking pan.
2.In medium bowl, stir pistachios, walnuts, honey, butter, lemon juice, cinnamon, orange zest and salt. Makes about 1 cup.
3.Fill phyllo shells with pistachio mixture; bake 15 minutes or until nuts are lightly browned and fragrant.
Approximate nutritional values per serving (3 baklava cups):
243 Calories, 15g Fat (3g Saturated), 5mg Cholesterol,
111mg Sodium, 25g Carbohydrates, 2g Fiber, 6g Protein