| Level: | Easy |
| Total: | 6 hr 5 min |
| Prep: | 45 min |
| Inactive: | 5 hr |
| Cook: | 20 min |
| Yield: | 30 pieces |
Ingredients
- 1/2 cup pistachios
- 1/2 cup walnuts
- 1/2 cup almonds
- 1 lemon, zested
- 1/4 cup, plus 3 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 boxes mini filo shells, 15 shells each
- 1/2 cup water 1/4 cup honey
- Special equipment: 2 (12-cup) mini cupcake pans, food processor
Instructions
- Preheat oven to 350 degrees F.
- Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
- Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
- Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 307 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 7 g |
| Cholesterol | 4 mg |
| Sodium | 277 mg |
Reviews
I grew up with my mothers Lebanese friend and she taught us to make the real deal. Which takes time. This is so easy and rewards with flavor.
I added 1/2 tea of Rose Water to the honey mixture. She always did this. Be careful not to add too much, a small amount goes far.
I added 1/2 tea of Rose Water to the honey mixture. She always did this. Be careful not to add too much, a small amount goes far.
Huge hit! We hosted a Greek night for friends who had not had Greek food before. These were intended for dessert but they were almost gone before I even had dinner ready! I will definitely make these again.
My kids loved these little bites!
So good and so easy.
OUTSTANDING!!! Sunny hit this one out of the park. So easy and so incredibly delicious. I can’t wait for a party to take these too.
These are scrumptious! I made them for Easter Sunday. My family and guests were amazed at how yummy they were, and at the well the various flavors complemented one another. I, too, ran out of syrup. So I just made more and made a note for myself to double the syrup next time. And there will be a next time!
If you’re bringing these to a party, make a double batch – they’ll go FAST! Even people that claim not to like baklava loved them (not as sticky sweet as traditional baklava.) So easy and awesome, I’ll never make traditional baklava again. I’ve made them with orange zest as well, which was delicious. Great job, Sunny!
Easy, excellent…..a big hit with friends, family and my sons classmates. I love how you can just pop one in your mouth and get a loud response. It’s so delicious.
BEST, EASIEST & YOU WILL BE THE ENVY if you bring these to anyone’s home, party, dinner event, or making at home – Thought I had lost this recipe and came back looking for it. Thank goodness it was still here!!! Not often, and I say this because I am a chef, do I rave about a recipe this much but this is a MUST TRY for even the beginner!!! You won’t be sorry. LOVE IT! Great Job Sunny.
NOTE TO SUNNY: I remembered this recipe from way back when you just started on Food Network and good to see you are still going strong. Way to go Girl!
Love these, they are a great hit at my job