Baklava Minis Recipes

SIMPLE BAKLAVA

Simple Baklava image

Provided by Giada De Laurentiis

Categories dessert

Time 50m

Yield 24 baklava pieces

Number Of Ingredients 11

Ingredients

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Steps:

Special equipment: 2 mini-muffin tins
Preheat the oven to 350 degrees F.
Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

MINI PISTACHIO BAKLAVAS

Mini Pistachio Baklavas image

Provided by Trisha Yearwood

Categories dessert

Time 25m

Yield 15 mini baklava tarts

Number Of Ingredients 7

Ingredients

One 1.9-ounce box frozen mini phyllo shells (15 mini tart shells), baked according to package directions
3 tablespoons unsalted butter
1 cup raw unsalted pistachios
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Steps:

Lay the phyllo tart shells out on a serving platter.
Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.

MINI BAKLAVA

Mini Baklava image

Baklava has amazing memories for me: My best friend made it for my bridal and baby showers. And then, she taught me how to make it! These delicious little miniatures give you the taste of baklava in a bite-sized package. -Margaret Guillory, Eunice, Louisiana

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 7

Ingredients

1/2 cup butter
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup finely chopped pecans
1 cup finely chopped walnuts
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Honey

Steps:

Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.

Nutrition Facts : Calories 105 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 33mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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