MINI BAKLAVA CALORIES RECIPES

Steps:

• Preheat oven to 350F/fan 160C. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon.
• Bring to a boil.
• Reduce heat and add pecans and walnuts, tossing to coat in the mix. Simmer, uncovered, until nuts are lightly toasted, around 5-10 minutes.
• Melt 3 tbsp melted butter either on the hob or in the microwave. Separate the phyllo into 4 layers, and brush each layer with ¼ of the melted butter.
• Stack each layer on top of one another so you have one large layer.
• Cut this layer into 12 squares with a sharp knife, then carefully lift and press them into a muffin tin until you have filled all 12 holes.
• Place phyllo shells on a parchment paper-lined baking sheet. All you need to do now is fill them.
• Spoon nut mixture and butter sauce evenly into shells.
• Bake until golden brown, around 9-11 minutes. Cool completely in pan on a wire rack.
• Drizzle a generous blob of honey into each shell, and let stand, covered, until serving.
• Serve with additional honey if desired, and some crème fraiche or extra-thick cream on the side.

Steps:

• Preheat oven to 350°. In a small saucepan over medium heat, melt butter. Stir in sugar and cinnamon. Bring to a boil. Reduce heat; add pecans and walnuts, tossing to coat. Simmer, uncovered, until nuts are lightly toasted, 5-10 minutes., Place phyllo shells on a parchment paper-lined baking sheet. Spoon nut mixture and butter sauce evenly into shells. Bake until golden brown, 9-11 minutes. Cool completely on pan on a wire rack. Drizzle a drop of honey into each shell; let stand, covered, until serving. Serve with additional honey if desired.