Post by Debbie on Jun 23, 2012 20:42:13 GMT -5
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
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.
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
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.