Perfect Baklava tartlets. In a small bowl, mix the first five ingredients until blended; stir in walnuts. Arrange tart shells on a parchment paper-lined baking sheet. Divide nut mixture evenly among shells.
You can cook Perfect Baklava tartlets using 13 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Perfect Baklava tartlets
- It’s 1 packet of filo pastry.
- You need 1,5 cup of walnuts.
- Prepare 1/2 cup of almonds.
- You need 1/3 cup of sugar.
- It’s 1 tsp of cinnamon powder.
- Prepare 1 tsp of clove powder.
- It’s 3/4 cup of butter, melted.
- You need of for the syrup.
- Prepare 3/4 cup of sugar.
- It’s 3/4 cup of water.
- You need 3/4 cup of honey.
- Prepare 1 of cinnamon stick.
- It’s 3 of cloves.
And if the country of Greece is reading this, and wants to send me back to Mykonos and Santorini, I'd gladly accept. As it turns out, I'll be spending the holidays here in Michigan. These Mini Baklava Cups are a cute, bite sized dessert with all the flavors of baklava - but without all the work! Stir in walnuts, a pinch of cinnamon and honey until everything is sticky and combined.
Perfect Baklava tartlets instructions
Pre heat the oven at 180ºC. Prepare the syrup by adding all the ingredients in a small saucepan and bringing it to the boil. Once it reaches boiling point, boil for exactly 3 more minutes and remove from the heat. Let it cool..
In a food processor, add the nuts, sugar, cinnamon powder and clove powder and blitz to chop the nuts some finely and some not so much. In a separate bowl, keep 3 tbsp behind for decoration..
Cut every filo sheet (apart from two) in squares. Each filo sheet will produce 6 squares. From the two filo sheets you left behind cut 24 circles using a round cutter or even a class..
Brush the squares with butter and place two in each muffin space. Add two tbsp of nuts in each tartlet..
Place the filo circles on top of the nuts and add one more tbsp of nuts. Repeat by placing the remaining of the filo circles, closing each tartlet..
Bake for 30 minutes or until golden. Once they are out of the oven, drizzle some of the syrup in each muffin case and let them cool. Sprinkle the remaining of nuts on top for decoration..
Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). There is enough leftover to drizzle over the top of the baked tart or over individual slices to yours or your guests liking. Honey, orange juice and zest and a little water is simmered until thick and then used straight away on the nuts. Usually, it's made of layers of filo filled with chopped nuts and and held together with honey infused syrup. Make the Syrup: Combine the sugar, water, cinnamon stick, and orange juice in a small saucepan and bring to a boil.
