This is an adaptation of Giada De Laurentis’ Simple Baklava on the Food Network. I reduced the recipe, used all pecans and eliminated a lot of time and work by using Fillo cups rather than sheets which need additional butter.
These are wonderful little morsels with a strong Baklava flavor but less fat and in manageable servings. Two to three cups is a nice serving and rich enough to be satisfying.
- MINI BAKLAVA CUPS
- Package of (15) frozen Fillo baked miniature shells, thawed
- ½ cup pecans
- 2 Tblsp. chopped dried apricots
- 2 Tblsp. plain bread crumbs
- 1 Tblsp. granulated sugar
- ¾ tsp. ground cinnamon
- 1/8 tsp. ground cloves
- Pinch of salt
- 1 Tblsp. butter, melted
- 1-½ Tblsp. honey
Preheat the oven to 350 degrees F.
Place the pecans, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Add melted butter and honey – pulse in the processor to combine.