Tasty Tuesday: Pistachio Baklava Cups


My family is pretty big on baklava. I think my mom has some Greek genes in there somewhere, because she loves Greek food in general. She makes these at Christmas-time. They are so delicious — bite-sized sticky, flaky goodness.

Pistachio Baklava Cups

2 pkgs mini Phyllo shells
1/3 cup honey
2 tsp lemon juice
1 cup shelled pistachios
3 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp melted butter

Heat oven to 350 degrees F. Place phyllo shells on rimmed baking sheet. Stir honey and lemon juice in small cup until blended. Set aside.

Pulse pistachios, cinnamon, sugar, and cloves in food processor just until chopped. Add melted butter. Pulse just to distribute.

Spoon a rounded teaspoonful into each shell. Bake 8-10 minutes until lightly browned. Spoon about 1 tbsp honey mixture over hot filling. Cool on baking sheet on wire rack. Makes 30. Only 3 g fat and 62 calories per shell!


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