Irresistibly cute dessert bites with all the flavors of baklava that makes your sweet tooth want for more!
Walnut – 1/2 cup, coarsely chopped into small pieces
Unsalted pistachios -1/3 cup, coarsely chopped into small pieces
Melted butter – 1/2 cup
Cinnamon powder- A pinch
Ground cardamom – 1/4 tsp
Phyllo pastry sheets – 5
Brown sugar – 1/2 cup
Freshly squeezed lemon juice – 2 tbsp
Honey – 1/2 cup
Water – 2 tbsp
Method: Preheat the oven to 350°F. Spray a mini muffin tin with cooking spray. In a small bowl, mix together the chopped nuts, 4 tbsp of melted butter, brown sugar, cinnamon, and cardamom. Keep this mixture aside. Generously brush 2 phyllo sheets with butter, place another set of 2 phyllo sheets and brush again with butter. Repeat with 2 more layers. Using a cookie cutter, cut 12 rounds from the layered stack of phyllo sheets. Carefully place each phyllo round into each mould of the muffin tin and press it down to form a cup shape. Add a tablespoon of the nut mixture into each cup. Place the muffin tray in the oven and bake until golden and crisp, for about 10-12 minutes. Remove from oven and allow them to cool for 5 minutes. Carefully remove the cups from the muffin tin and transfer them on a parchment paper-lined baking sheet. In a saucepan, add the brown sugar, honey, water, and lemon juice and boil until syrupy. Pour this syrup into each cup, letting it absorb, then add more until all the syrup is used up. Leave it aside to cool. Serve immediately and indulge every bite!