Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Ann Marie Favot
This month’s smashingly sweet dessert may be bite-sized, but it’s so irresistible there’s no way you’ll stop at just one.
- 1⁄2 cup walnut halves
- 1⁄3 cup shelled unsalted pistachios
- 3 tbsp + 1⁄4 cup melted butter, divided 2 tbsp brown sugar
- 1⁄2 tsp cinnamon
- 1⁄4 tsp ground cardamom
- Pinch sea salt
- 5 sheets phyllo pastry
- 1⁄4 cup granulated sugar
- 1⁄4 cup honey
- 2 tbsp water
- 2 tsp freshly squeezed lemon juice
1 Preheat the oven to 350°F. Spray a 12-cup mini muffin tin with cooking spray.
2 To make the filling, finely chop the wal- nuts and pistachios. In a small bowl, stir together the chopped nuts, 3 tablespoons of the butter, brown sugar, cinnamon, cardamom and salt; set aside.
3 To make the cups, brush 1 phyllo sheet with some of the remaining butter; top with another phyllo sheet and brush with butter. Repeat with three more layers. Using a 3-inch round cookie cutter, cut 12 rounds from the layered stack of phyllo sheets (note: there will be some left over). Gently place one phyllo round into each well of the mini muffin tin; press down to form a cup shape. Spoon a heaping tablespoon of the nut mixture into each cup, being careful not
to pack the nuts down. (Leaving gaps in the filling will allow the syrup you’ll add later to seep through to the bottom.) Bake until golden and crisp, 12 to 14 minutes.
4 Meanwhile, to make the syrup, place the granulated sugar, honey, water and lemon juice in a small saucepan and boil until syrupy, about 3 minutes.
5 Once the cups come out of the oven, allow them to cool for 5 minutes; carefully remove the cups from the mini muffin tin and set on a parchment paper-lined baking sheet. Pour the syrup into each cup, letting it absorb, then add more until all the syrup is used up. Allow to cool before serving.
Makes 12 cups