Baklava in basket form

Votes: 1

Time: 6 o'clock
Complexity: average
Quantity: 30 cupcakes

Basket-shaped baklava - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packs (15 pcs.) mini filo pastry baskets
1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
Zest of 1 lemon
1/4 cup plus 3 tablespoons sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 tsp salt
1/4 tsp vanilla extract
1/2 cup water
1/4 cup honey
Additional equipment: 2 mini muffin tins (12 pcs.), food processor

Ingredient Substitution Suggestions

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Recipes with similar ingredients: filo dough, lemon zest, vanilla extract, almond, walnuts, pistachios, cinnamon, syrup, honey

Cooking the dish according to the recipe:

Preheat oven to 180°C.

Place the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden brown and fragrant, about 8 minutes. Let the nuts cool slightly, then place them in a food processor with the lemon zest, 3 tablespoons sugar, butter, cinnamon, salt, and vanilla. Pulse.
Place phyllo pastry shells into the wells of 2 muffin tins. Spoon a teaspoon of the nut mixture into each shell. Bake until the filling is heated through, about 10 minutes.

Meanwhile, bring the water, 1/4 cup sugar, and honey to a boil in a small saucepan over medium heat. Reduce the heat to low and simmer until the mixture has reduced and thickened slightly, 8-10 minutes. Drizzle each tartlet with a teaspoon of syrup and let it soak in, then drizzle with another teaspoon of syrup. Refrigerate for at least 5 hours or overnight.

Categories:

recipe / Desserts / Cakes / Greek cuisine / Sunny Anderson

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