Baklava Cups

Ingredients

1/2 cup granulated sugar
1 Tbsp lemon juice, from 1/2 small lemon
1/3 cup water
1/4 cup honey
30 shells (2 boxes, 15 count each) Mini Fillo Shells
2 cups nuts, we used 1 1/2 cups walnuts + 1/2 cup salted pistachios
1/2 tsp cinnamon
3 Tbsp unsalted butter, melted
1/4 cup chocolate chips, melted to drizzle for garnish (optional)

Directions

Preheat Oven to 350˚F. In a small saucepan, combine syrup ingredients: 1/2 cup sugar, 1 Tbsp lemon juice, 1/3 cup water and 1/4 cup honey. Bring to a boil over med/high heat, stirring until sugar dissolves then reduce heat and keep at a light boil for 4 min without stirring. Remove syrup from heat and let cool at room temperature while prepping baklava cups.

In a food processor, pulse together 2 cups nuts to coarsely chop. Transfer to medium mixing bowl and stir in 1/2 tsp cinnamon. Add 3 Tbsp melted butter and stir to combine.

Arrange 30 mini phyllo cups on rimmed baking sheet and divide nut mixture between the cups (about 2 tsp per cup), patting down the tops with your fingers. Bake 10 min at 350˚F.

Once out of the oven, immediately spoon cooled syrup over nuts, adding 1 tsp to each one to let the syrup soak in then repeat with another 1/2 teaspoon of syrup until all syrup is used up. Let rest at room temperature for 6 hrs or overnight for flavors to meld and cups to soften. Serve as is or drizzled with chocolate.