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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.

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Place fillo cups on ungreased cookie sheet

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.

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Press 1/2 tablespoon of the nut mixture into each of the fillo cups.

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Bake @ 350 degrees F for approximately 10 minutes until the filling is heated through.  Place sheet on a wire rack until cups are cool.

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Yield:  15 Mini Baklava Cups