Pistachio baklava bites
2
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 15 • Difficulté: Facile
Making homemade baklava is a fairly involved task, with layering delicate phyllo dough, and brushing it with syrup or butter, then layering it with the fillings—but not here! We use a wonderful convenience ingredient: store-bought phyllo shells. It takes about 10 minutes to mix the filling and fill the shells, and only 10 minutes to bake them. In a fraction of the time, this recipe delivers everything you love about baklava: honey, a hint of spice, toasty nuts, and crisp phyllo.
Ingrédients
Honey
2½ tbsp(s)
Fresh lemon juice
1 tsp(s)
Kosher salt
¼ tsp(s)
Ground cinnamon
¼ tsp(s)
Shelled pistachio nuts
⅔ cup(s), chopped
Mini phyllo shells
15 item(s), thawed if frozen
Instructions
1
Preheat oven to 350°F. Line small sheet pan with parchment paper.
2
In medium bowl, stir honey, lemon juice, salt, and cinnamon. Stir in nuts. Divide filling among phyllo shells, about 1 rounded tsp each. Arrange shells on prepared pan. Bake at 350°F until nuts are browned on top and phyllo is browned and crisp, 10 to 12 minutes.
3
Let cool slightly before serving. Store in airtight container and refrigerate for up to 5 days.
4
Serving size: 1 baklava cup
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