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.
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.
yummy!! If I had some phyllo shells in my freezer I'd be making this right now!!! I look forward to trying...thanks Rebecca!!
ReplyDeleteYou're welcome, this is what happens when you watch too much Food Network. They really are awesome.
ReplyDelete