Mini Baklava Recipes

MINI BAKLAVA

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.

BAKLAVA

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.

MINI PISTACHIO BAKLAVAS

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.

BAKLAVA MINI BITES

Steps:

• Melt 1/2 cup butter in 1-quart saucepan.
• Stir in 1/2 cup honey, lemon juice and cinnamon.
• Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes).
• Remove from heat.
• Combine thickened honey mixture, walnuts and raisins in small bowl; mix well.
• Cool to room temperature (1 hour).
• Heat oven to 350°F.
• Cut phyllo sheets in half crosswise (14x9-inch rectangle).
• Place 1 1/2 cups filling on end of each phyllo rectangle.
• Roll up, starting at long (14-inch) edge.
• Combine all glaze ingredients; brush over top of dough.
• Cut into 1-inch slices with sharp knife.
• Repeat with remaining phyllo dough.
• Place baklava slices onto ungreased baking sheet, cut-side down.
• Bake for 8 to 10 minutes or until lightly browned.
• Let stand 1 to 2 minutes; remove from baking sheet.
• Serve warm or cool.