Rating: 3.5 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 15 Ratings

Harness the decadent flavors of baklava, a classic Middle-Eastern dessert, in a tiny, bite-size tart.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
15 mins
cool:
10 mins
cook:
20 mins
total:
1 hr 10 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Spray twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. In a large bowl, stir together the egg, 2/3 cup sugar, 2 tablespoons honey, 1 tablespoon melted butter, and ground cinnamon until combined. Stir in the chopped walnuts until coated; set aside.

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  • Unfold phyllo. Place one sheet of phyllo on work surface (cover remaining phyllo to prevent if from drying out; see tip); brush phyllo sheet with some of the 1/3 cup melted butter. Top with a second sheet of phyllo. Repeat brushing and layering two more times (four sheets total). Brush top with melted butter. Trim edges to form a 12x8-inch rectangle. Cut phyllo stack into six 4-inch squares. Repeat with the remaining phyllo sheets and butter to make twenty-four 4-inch squares. Press phyllo squares into the prepared muffin cups.

  • Stir walnut mixture; divide between the phyllo shells. Bake in a preheated oven for 15 to 20 minutes or until phyllo is golden brown and filling is set. Cool tassies in pan on wire rack for 10 minutes.

  • Meanwhile, for syrup, in a small saucepan, stir together the 3/4 cup sugar, the water, 2 tablespoons honey, lemon peel, lemon juice, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Remove stick cinnamon. Spoon 1 teaspoon syrup over each tassie. Cool tassies completely in pan on wire rack. Carefully remove from muffin cups. Makes 24 tassies.

Tips

Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. If frozen, thaw 2 hours at room temperature before serving.

Nutrition Facts

173 calories; fat 9g; cholesterol 17mg; saturated fat 3g; carbohydrates 23g; mono fat 2g; poly fat 4g; insoluble fiber 1g; sugars 15g; protein 2g; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 86mg; potassium 49mg; calcium 10.1mg; iron 0.7mg.
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