I am currently working on a re-model as well as a few memes. I hope to be all done by mid September.

This began as a way to organize recipes I found in magazines - much easier than a bunch of papers piling up all over the place! I've also started sharing some of my own personal & favorite recipes.

Thursday, February 18, 2010

Sunny's Lamb Kabobs & baklava, part 2

Baklava cups
Recipe courtesy Sunny Anderson, 2009

 Prep Time: 45 min
Inactive Prep Time: 5 hr 0 min
 Cook Time: 20 min
 Serves: 30 pieces

 1/2 cup pistachios
 1/2 cup walnuts
 1/2 cup almonds
 1 lemon, zested
 1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
 1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey

 Special equipment: 2 (12-cup) mini cupcake pans, food processor

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

Looking for kid friendly recipes? Stop by my baby blog Heir to the Hovel.


Anonymous said...

No matter what others say, I think it is still interesting and useful maybe necessary to improve some minor things

~3 Sides of Crazy~ said...

I love new recipes. I'm adding your new blog to my reader so I can peruse the rest tomorrow night. :)