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I found this recipe here. I thought that this recipe might be easier to make instead of traditional baklava. It seemed like it was just as much work. Though I did like that they were small portions to eat and I didn't have to cut the tray. I did grease the pan but they seemed very difficult to remove.
Ingredients
- Nonstick cooking spray
- 1 egg, slightly beaten
- 2/3 cup of sugar
- 2 tablespoons of honey
- 1 tablespoon of butter, melted
- 1/2 teaspoon of ground cinnamon
- 1-1/2 cups finely of chopped walnuts
- 16 sheets of frozen phyllo dough (14x9-inch sheets), thawed
- 1/3 cup of butter, melted
- 3/4 cup of sugar
- 1/2 cup of water
- 2 tablespoons of honey
- 1/4 teaspoon of finely shredded lemon peel ( I did not use)
- 2 teaspoons of lemon juice
- 2 inches stick cinnamon
Directions
- Preheat the oven to 350 degrees.
- Spray twenty-four 1 3/4-inch muffin cups with cooking spray and set aside.
- In a large bowl, stir together the egg, 2/3 cup of sugar, 2 tablespoons of honey, 1 tablespoon of melted butter, and ground cinnamon until combined.
- Stir in the chopped walnuts until coated; set aside.
- Unfold the phyllo. Place one sheet of phyllo on a work surface (cover the remaining phyllo to prevent if from drying out; see tip); brush the phyllo sheet with some of the 1/3 cup melted butter. Top with a second sheet of phyllo. Repeat brushing and layering two more times (four sheets total). Brush the top with melted butter.
- Trim the edges to form a 12x8-inch rectangle.
- Cut phyllo stack into six 4-inch squares.
- Repeat with the remaining phyllo sheets and butter to make twenty-four 4-inch squares.
- Press phyllo squares into the prepared muffin cups.
- Stir the walnut mixture and divide between the phyllo shells.
- Bake in a preheated oven for 15 to 20 minutes or until phyllo is golden brown and filling is set. Cool tassies in pan on wire rack for 10 minutes.
- Meanwhile, for the syrup, in a small saucepan, stir together the 3/4 cup sugar, the water, 2 tablespoons honey, lemon peel, lemon juice, and the cinnamon stick. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Remove the cinnamon stick. Spoon 1 teaspoon syrup over each tassie. Cool tassies completely in pan on wire rack. Carefully remove from muffin cups. Makes 24 tassies.
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