Super Easy Baklava

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

 

Ingredients

• 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

 

Directions

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.