Baklava Cups

Baklava Cups

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.