Baklava Cups

• 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
• Special equipment: 2 (12-cup) mini cupcake pans, food processor

1. Preheat oven to 350 degrees F.
2. Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes.
3. 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.
4. Place mini fillo shells in wells of 2 mini cupcake pans.
5. Add 1 teaspoon of the nut mixture into each shell.
6. Bake until filling is hot, about 10 minutes.
7. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil.
8. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
9. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
10. Refrigerate at least 5 hours, or overnight.

pistachios, walnuts, almonds, lemon, sugar, butter, ground cinnamon, salt, vanilla, filo shells, water, cupcake pans

Taken from www.foodnetwork.com/recipes/sunny-anderson/baklava-cups-recipe.html (may not work)