Baklava Tartlets

• 1/2 cup sugar
• 1/3 cup water
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 2 cinnamon sticks
• 6 green cardamom pods, lightly crushed, or 1/2 teaspoon ground cardamom (optional)
• 2 teaspoons brandy or cognac
• 3/4 cup coarsely chopped walnuts, toasted
• 3/4 cup coarsely chopped pecans, toasted
• 2 (1.9-ounce) packages mini phyllo tart shells (30 shells)

1. Combine first 5 ingredients and cardamom, if desired, in a heavy saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cook 5 minutes. Remove from heat; strain and discard solids. Stir in brandy and nuts.
2. Arrange tart shells on a parchment paper-lined baking sheet. Divide nut mixture evenly among shells. Bake at 350u0b0 for 8 to 10 minutes or until pastry is golden. Store, uncovered, at room temperature until ready to serve.

sugar, water, honey, lemon juice, cinnamon sticks, green cardamom pods, brandy, walnuts, pecans, mini phyllo

Taken from www.myrecipes.com/recipe/baklava-tartlets (may not work)