Mini Baklava Cups

• Vegetarian

• Produce

  • 1 Lemon, Zest from

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 15 count package Phyllo cups, mini
  • 1 Small pinch Salt
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1/4 cup Pecans
  • 1/2 cup Pistachios

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 tbsp Tap water, hot

Found on agoudalife.com

Ingredients

• 1 - 15 count package of mini phyllo cups
• 1/2 cup pistachios
• 1/4 cup pecans
• 1/4 cup almonds
• 1 - tablespoon of butter, melted
• Zest from one lemon
• 1/4 cup of honey
• 1 - tablespoon of hot tap water
• 1/2 teaspoon of vanilla
• Small pinch of salt
• 1/2 teaspoon of cinnamon
• 2 - tablespoons of sugar

Directions

• Finely chop the nuts and add to a medium size bowl. Add the lemon zest, sugar, butter, cinnamon, salt and vanilla, stirring to blend. Blend the honey and hot water. Reserve about 2 tablespoons of the honey/water, then add the remainder to the nut mixture. Place the mini phyllo cups on a baking sheet. Fill the mini phyllo cups - about 1 heaping teaspoon per cup. Bake 8-10 minutes until nuts are lightly toasted. Remove from the oven and drizzle the remaining honey-water mixture over the top of each cup.