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Easy Baklava by: Chef Tom Phyllo cup: 8




Source of Recipe


Good Things Ohio
Easy Baklava

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/33/2010/12/22/03/24/20c0d138bb156d5c6e71789a6c47ef9a.46045d03-e93a-4ac6-87eb-84434185d274_400x300.jpg

by: Chef Tom

Phyllo cup: 8 oz phyllo dough
½ cup unsalted butter - melted

The Filling: 1 cup walnuts
1 cup blanched almonds
1 egg white
½ cup powdered sugar
½ Tsp Cinnamon, ¼ Tsp Nutmeg
¼ Tsp Lemon Zest

The syrup: 1 cup granulated sugar
¾ cup water
1 tsp lemon juice
2 drops orange oil
or 1 tsp orange extract

Carefully brush 10 sheets of phyllo dough with butter, creating a 10 layer sheet thick pastry. Place a damp towel on the phyllo sheets not being used to prevent them from drying.

Cut the phyllo dough into 3" squares (12 squares per sheet) using either kitchen shears or a pizza cutter.

Put the phyllo squares into a mini cupcake pan, pressing the sheets all the way to the bottom of the cupcake pan.

Combine the walnuts, almonds, cinnamon, nutmeg and lemon zest in a food processor, and pulse until the nuts are coarsely ground.

Spoon the nut mixture directly into the phyllo cups. Bake at 350 until the phyllo cups are browned (30-40 minutes).

While the cups are baking, combine the sugar, water, lemon juice and bring to a boil. Simmer for 10 minutes then add orange oil/extract. Let cool.

Spoon syrup directly on to the nut portion of the dessert and let stand for 1 hour before serving.