This is one of the few recipes that I like to remake as my “to cook” list continues to grow and grow. The list grows at an average rate of 3 recipes per week with the cooking execution rate of 1 a week (sometimes even less, sadly. )
I really need to get out of the “what are the stats?” mode. I actually prefer to make these than the traditional form of baklava because they are bite-size and…cute. Yes, food can be cute!
1/3 cups sugar + 2 tbs sugar
3/4 cups water
1/3 cup honey
1 cinnamon sticks
4 2×1/2-inch strips orange peel
1 teaspoons rose water
1 /2 cup (1 stick) unsalted butter, melted
1.5 cups coarsely chopped walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
12-15 fresh phyllo pastry sheets. Thaw phyllo dough in fridge overnight!
Syrup preparation: Stir 1 /3 cup sugar, water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.
Filling preparation: Mix walnuts, ground cinnamon, allspice, and 2 tbs of sugar in medium bowl.
Phyllo dough preparation:
- Preheat oven to 350°F. Brush mini-muffin pan with some melted butter.
- Place the first sheet of phyllo dough on a flat surface. Brush with butter and place another sheet of phyllo dough on top. Repeat the process until you have layered 6-7 sheets of phyllo dough.
- Cut the phyllo dough into 3 inch x 3 inch squares. Gently press each square into the muffin pan so the edges protude in an even fashion. Repeat for all muffin holders.
- Bake in oven for 6-7 minutes (or until golden brown) and cool for a few minutes. Do not remove from the pan.
- Spoon walnut mixture into each phyllo cup and then drizzle about a spoonful of the syrup over each phyllo cup.
- Patience is key when making baklava. Give the baklava a few hours to rest (I can only seem to wait half a day) before enjoying!