Thursday, January 20, 2011

Super Easy Baklava

Inspiration comes from HERE but in true Rebecca fashion I definitely changed it up a bit, my changes in bold



  • 3/4 cup pecans 
  • 3/4 cup walnuts
  • 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 (found in the frozen section), 15 shells each
  • 1/2 cup water 
  • 1/4 cup honey



Preheat oven to 350 degrees F.

Arrange the walnuts and pecans 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 for a hour

Let me just say these things are fabulous! I also put the remaining 6 filo cups into a regular 6 cupcake pan, I used cup papers and they were not as good as the mini pans with no paper.


  1. yummy!! If I had some phyllo shells in my freezer I'd be making this right now!!! I look forward to trying...thanks Rebecca!!

  2. You're welcome, this is what happens when you watch too much Food Network. They really are awesome.