1 cup chopped nuts – a mixture of almonds, pecans, pistachio’s or walnuts
1 tbsp butter – melted
¼ cup honey, plus more for serving
½ tsp ground cinnamon
1 tsp rose water – optional
Pinch of salt
3 sheets filo pastry – 20 cm x 30cm
Melted butter – for brushing
Preheat oven to 200C.
Lay one sheet of filo pastry on a flat surface and brush with melted butter. Then lay another sheet on top and repeat until you have 3 sheets in total. Then cut into 3 lengthways and into 4 widthways– making a total of 12 x 6.5cm x6.5cm squares. Lightly spray the inside of a mini muffin tin and gently ease the pastry squares into place.
Put into oven and bake for 5 minutes or until crisp and golden. Cool.
In a medium bowl put the chopped nuts, melted butter, honey, cinnamon, salt and mix until combined. Spoon about 2 teaspoons of the nut mixture into each filo cup.
Bake for about 8-10 minutes or until the nuts are fragrant and lightly toasted. Take care not to burn. Once you remove from oven, drizzle with extra honey and serve.
Makes 12 in total.