Mini baklava in molds for muffins
Traditional recipe prepared on a complitely different way!

Mini baklava in molds for muffins

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Ingredients

Adjust Servings:
1/2 cup pistachios, plus more for garnish
1 1/2 cup walnuts⠀
1/2 cup almonds⠀
1/3cup sugar⠀⠀
1 tsp. cinnamon⠀⠀
1 pound filo dough defrosted
3/4cup melted butter
SYRUP:⠀
3/4 cup water⠀
3/4 cup sugar
3/4cup honey⠀⠀
1 tbsp. lemon zest⠀⠀
2 tbsp. lemon juice⠀
1 1/2tsp. orange blossom water⠀

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Enjoy in this delicious baklava-muffin!

  • 4h,55min.
  • Serves 8
  • Easy

Ingredients

  • SYRUP:⠀

Directions

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In this period of celebrations and hollidays, it’s time to discover a fashionable and easier way to serve a delicious baklava.

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Steps

1
Done

For the baklava

In a food processor, add the pistachios, walnuts, almonds, sugar and cinnamon and blend until finely chopped and uniform.⠀⠀

2
Done

Preheat oven to 350 degrees. Cut out 24 squares of pastry, 4 1/2 inches by 4 1/2 inches. Cut out 72 rounds of pastry with a 3-inch round cutter. Brush the squares with melted butter and place 2 squares into each muffin tin indentation.

3
Done

Fill each muffin tin with a spoonful of the nut mixture, a round or two of filo pastry and then brush with butter. Repeat until tins are completely full and then top with another round of filo pastry. Bake for 30 to 35 minutes until golden brown.⠀⠀⠀

4
Done

For the syrup

For the syrup - In a small saucepan, combine water, sugar, honey, lemon zest, lemon juice and orange blossom water. Bring to a boil and allow to reduce for about 10 minutes. Let cool slightly and spoon over the hot baklava tarts. Leave to set at room temperature for about 4 hours. Garnish with crushed pistachios before serving.⠀

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