Baklava Cups

• Ingredients
• 1/2 cup pistachios
• 1/2 cup walnuts
• 1/2 cup almonds
• 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, 15 shells each
• 1/2 cup water
• 1/4 cup honey

1. Preparation
2. Arrange pistachios, walnuts and almonds in a single layer on a baking sheet and toast in the oven until golden and fragrant, which takes about eight 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.
3. Place mini fillo shells in wells of two mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, which takes about 10 minutes.
4. 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, which takes between eight and 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least five hours, or overnight.

ingredients, pistachios, walnuts, almonds, lemon, sugar, butter, ground cinnamon, salt, vanilla, filo shells, water, honey

Taken from www.epicurious.com/recipes/member/views/baklava-cups-50113163 (may not work)