- Mini Phyllo
- Toasted Almonds
- Toasted Walnuts
- Granulated Sugar
- Tablespoon Of Melted Butter
- Ground Cinnamon
- Vanilla Extract
You’re gonna need little mini phyllo cups. You’re getting a half a cup of toasted almonds and half a cup of toasted walnuts, regular granulated sugar a tablespoon of melted butter. Some orange Because, we’re going to need the zest ground cinnamon ,honey, pure vanilla extract. Some salt and water and this is all. You’re gonna need for these incredible little mini baklavas okay, first thing. We’re going to do so heat your oven to 350 and the next thing we’re going to do is just. I’m using a little mini muffin tin if, you don’t have that guess. What a regular sheet pan will do. I usually get About 25 to 28 of them with this filling.
So, I’m just going to put all 30 in here so I’m going to toast them up a little these are so, quick it’s not like regular baklava . Where you have to sit there and you know take each filos sheet and butter
It and layer it and cut it it’s just a lot of work and I just don’t have that kind of patience so, here. We go bring these in the oven dude. I’m just going to go in the oven for about five minutes that’s it and While these are in here. We’re going to get going on our filling okay taking the toasted almonds and walnuts in your food processor need about two tablespoons of sugar this is so great it’s so Quick, I’m telling. You not going to believe it the butter the 1 tablespoon of melted butter.
You don’t have to worry about everything being sticky and cut each one it’s just a lot of working. I said I don’t have that kind of patience so, what to make this recipe so easy. I mean you’ll see half a
Teaspoon of ground cinnamon and you’re going to need a quarter teaspoon of salt and zest up about half of a small orange or quarter of a small orange now as. You notice, I’m not using pistachios Which is kind of you know it’s one of the most important things about the making these um mouth of Oz do traditional baklavas but I’m not a fan of pistachios at all and you’ll see once you try these. You’ll see how easy they are and they guess. What they’re still sticky they’re still sweet there’s still nutty you’ll never know that there’s no there’s no pistachios in there wonderful okay let’s flip this up
What you want is coarse crumbs as you can see you don’t want everything T to Paul rice otherwise they’ll have nothing this is nice and course it’s perfect. I’m actually going to give it one more blip
Perfect back into our little Bowl. I’m telling you when you make these if, you’ve ever made Commission ibaka Bob before and you’ve been trying to put you know pulling your own hair out. When You’re doing with so it’s kind of difficult and it takes a long time. When you make these are going to be forever grateful because they are delicious and super easy wonderful let me clean up a little and then. We’ll get out a little baklava shells out of the oven they’ve been in the end about five minutes which is all they’re gonna need now using this little. I have just these two little teaspoons here Little expresso spoons you just want to fill them up it usually takes about it teaspoon and a half or so of filling each and this is the only sort of long process making these because they’re so incredibly easy and wait till. You taste some I’m telling. You they’re so good and people want to think. You’ve been slaving over these all day but you’re not no different taking them on out because I Only had enough for 23. Which normally you get about 23 to 25 depending
5These are going to go in the oven 350 for about 8 to 10 minutes. You just want to get them really nice and crusty um just to toast them up a little bit because everything’s already cooked and while
That’s happening. We’re going to make the syrup now, I have a small little pot with about a quarter cup of water in there and I’m going to add 2 tablespoons of sugar this is just going to make it really Nice and sticky like a traditional baklava over medium heat and the back 2 tablespoons of honey. I’m just come eyeball this I said that’s one and that another and a drop of vanilla not 1/4 teaspoon And this is what’s going to give it that sticky sort of sweet glaze that all baklavas have online now. We’re going to leave this in medium heat so it comes to a boil lower to medium low and let it Bubble down for about 5 7 minutes you want it nice and thick and golden like a syrupy consistency because that’s what’s going to make it super luscious it’s super sticky on your little box a lot abajo Lies have been in me only for just 10 minutes and as. You can see the nice thing in golden brown the edges now my syrup.
6I’ve let it reduce a little so it’s nice and thick now and I let it cool for about 2 to 3 minutes and now what I’m going to do is I’m just gonna screw that that’s good so what you want a teaspoon or so,Each one then. We’re going to come back you’re going to be so, good the only thing is you need to make these let these cool on your counter for about 30 minutes and then you have to put them in Your refrigerator for about two hours minimum otherwise everything will kind of fall apart .what’s going to happen is when they are in the fridge and they’re cooling the honey means in the in the Syrup is going to kind of harden up a little going to make everything sticky it’s going to go everything in here to each other which ultimately is exactly what we want so, just a lid on each one click, I Said we’re going to come back with a little bit more I’m just going to go back to the first one and put a drop more in each one now if, you’re wondering why I did it this way
7When, I went for the first coat and then the next is because you’ve one time for the first batch of syrup to kind. Soak up so that the second time you put another teaspoon on top it’s all nice and even
Otherwise it’s going to bubble at the top and nothing’s going to really see through so like. I said countertop for 30 minutes and your fridge for a minimum of two hours now. I’ve taken these out of my Fridge they’ve been in their fridge rater about two hours and to be honest with you i’ve never let them go long within that because, I’m just so excited to eat them but I just want to get into them right Away all right let’s get them out. I’m just using one of these little teaspoons to help me along here. We go just taking a few out just to show you are the perfect listen to the crunch because I have to try But I can’t take any more Chinna honey that glaze has really shut in mmm so, incredible full flavor so crispy so, sticky so, sweet try that promise. You won’t regret it you’ll forever be grateful for me.