Greg typically doesn’t go for sweets, but for some reason he’s crazy over baklava, a Turkish dessert made of layered filo, nuts and lots of honey. I, on the other hand, find the sweetness to be too overwhelming. This deconstructed version of the classic Middle Eastern dessert is simple, pretty and cuts back on the sticky syrupy overdose.
You can use pistachios but I’ve also made them with pecans and they were equally good.
Layer the cut sheets like this so they create a tulip-like look once assembled in the cupcake pan.
You will need about 12 sheets cut into 1/6ths. I use two sheets at a time because its easier to work with. Brush oil in between each layer.
Place in an oiled muffin tin.
As you can see, they are not all uniform. That didn’t stop them from getting eaten!
Coarsely chop the pistachios.
This is the syrup you cook to mix with the pistachios.
Pistachios mixed with the syrup waiting for the phyllo shells.
- 10 phyllo sheets
- 8 oz of raw pistachios coarsely chopped
- ½ cup of oil divided
- 1 tablespoon rose water
- 2 teaspoons of vanilla
- ½ cup honey
- ¼ teaspoon salt
- Preheat oven to 325
- Spray 12 cup muffin tin with Pam
- Cut phyllo sheets into 4 inch squares. Brush oil between each layer. I actually stack two layers and then brush the oil. It's easier to work with and still looks and tastes great
- Stack sheets in different angles
- Put into muffin tins and bake for 10-15 minutes until they begin to brown
- Remove from oven, let cool slightly, remove phyllo cups from muffin tins and place on a parchment paper lined baking sheet
- Prepare filling by putting ¼ cup oil, honey, rosewater, vanilla , salt into pan
- On medium heat stir until combine and let cook for about 3 minutes until syrup thickens
- Remove from heat and add chopped nuts
- Let mixture cool slightly and add to phyllo cups
- Return to oven for 5 mins
I’m wondering what adding some melted butter to the oil would taste like
Naomi – why don’t you try it and let me know