Baklava Phyllo Cups

Name: Baklava Phyllo Cups
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 servings
Ingredients: 2 to 3 sheets of store-bought phyllo pastry dough, thawed; 1 tablespoon olive oil, to brush the pastry; 4 ounces shelled pistachios; 1 teaspoon ground cinnamon; 1/4 cup plus 1 tablespoon agave; 4 ounces light brown sugar; 1 tablespoon fresh lemon juice; 1 lemon, zested

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Level: Easy

Total: 45 min
Active: 35 min

Yield: 24 servings

Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon—irresistible.

Level: Easy

Total: 45 min
Active: 35 min

Yield: 24 servings

Ingredients

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Phyllo Cups:

2 to 3 sheets of store-bought phyllo pastry dough, thawed

1 tablespoon olive oil, to brush the pastry

Nutty Filling:

4 ounces shelled pistachios

1 teaspoon ground cinnamon

Syrup:

1/4 cup plus 1 tablespoon agave

4 ounces light brown sugar

1 tablespoon fresh lemon juice

Garnish:

1 lemon, zested

Directions

Special equipment:

a 24-cup mini muffin tin

Preheat the oven to 350 degrees F (180 degrees C).
Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
Bake for about 8 minutes until the pastry is crisp and golden.
To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
Grate over a little lemon zest to garnish. Let cool slightly before serving.