Apricot and Walnut Phyllo Cups

1. 1

   Special Equipment: a 12-count mini muffin pan

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   Place an oven rack in the center of the oven and preheat to 375 degrees F.

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   In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces.

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   Place a sheet of phyllo dough on a work surface.

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   Brush the dough with melted butter.

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   Place another sheet of dough on top and brush with melted butter.

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   Repeat with remaining dough and melted butter.

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   Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle.

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   Cut the dough into 12 (3-inch) square pieces.

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    Gently press each piece of dough into the muffin pan.

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    Spoon the apricot filling into the cups.

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    Bake for 12 to 14 minutes until the pastry is golden.

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    Remove from the oven and let the phyllo cups cool for 10 minutes.

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    Using a dessert spoon or a small spatula, remove the phyllo cups from the pan.

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    Place on a rack and cool completely.

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    Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve.

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    Or, store in an airtight plastic container for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.