Baklava Cups

Ingredients

• 0.5 cup almonds 
• 2 tablespoons butter melted
• 2 boxes filo shells mini
• 1 teaspoon ground cinnamon 
• 1  lemon zest 
• 0.5 cup pistachios 
• 0.5 teaspoon salt 
• 0.3 cup plus 3 tablespoons sugar 
• 0.3 teaspoon vanilla extract 
• 0.5 cup walnuts 
• 0.5 cup water 

Equipment

• food processor
• baking sheet
• sauce pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat oven to 350 degrees F.
3. Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes.
4. 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.
5. Place mini fillo shells in wells of 2 mini cupcake pans.
6. Add 1 teaspoon of the nut mixture into each shell.
7. Bake until filling is hot, about 10 minutes.
8. 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.
9. 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.