Instead of layering the honey and nut mixture between buttery layers of phyllo dough as you would do when making traditional baklava, here you spoon the mixture into mini phyllo tart shells.  This is a great recipe for entertaining because your guests can pick these up with their fingers and not worry about making a mess.

Laraine Perri
Recipe by Coastal Living December 2010

Gallery

Jennifer Davick; Styling: Lydia DeGaris-Pursell

Recipe Summary

prep:
11 mins
cook:
21 mins
total:
32 mins
Yield:
Makes 30 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients and cardamom, if desired, in a heavy saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cook 5 minutes. Remove from heat; strain and discard solids. Stir in brandy and nuts.

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  • Arrange tart shells on a parchment paper-lined baking sheet. Divide nut mixture evenly among shells. Bake at 350° for 8 to 10 minutes or until pastry is golden. Store, uncovered, at room temperature until ready to serve.

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