Baklava Cups

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes.

3. 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. 4

   Place mini fillo shells in wells of 2 mini cupcake pans.

5. 5

   Add 1 teaspoon of the nut mixture into each shell.

6. 6

   Bake until filling is hot, about 10 minutes.

7. 7

   Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil.

8. 8

   Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.

9. 9

   Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.

10. 10

    Refrigerate at least 5 hours, or overnight.

No additional tips available.