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Ingredients

How to make it

  • Special equipment: 2 (12-cup) mini cupcake pans, food processor Preheat oven to 350 degrees F.
  • Place pistachios, walnuts and almonds on a baking sheet and toast in 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.

Reviews & Comments 6

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    " It was excellent "
    fishtrippin ate it and said...
    OOOOO.....MMMMMMM......
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    " It was excellent "
    cuzpat ate it and said...
    High 5!
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    " It was excellent "
    mrsc543 ate it and said...
    I make baklava all the time and it takes so long to butter each sheet of the dough while trying to keep the rest from drying out. This would be so much easier! Great post. Five forks.
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    " It was excellent "
    peetabear ate it and said...
    great post..^5
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    " It was excellent "
    chefelaine ate it and said...
    High Five! Keep 'em coming! :+D
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    " It was excellent "
    pleclare ate it and said...
    These are yummy. I posted them here 1 month ago!!
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