Baklava tartlets

Name: Baklava tartlets
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 pck. (250 g each) Strudel, filo or yufka dough (10 sheets; refrigerated shelf); 40 g Butter; 80 g Butter; 1 Msp. Cinnamon; 125 g Honey; 12 TSP Honey; 125 g Walnut kernels; 75 g Pistachio kernels; 150 g Almond kernels (with skin); 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Crunchy nuts, crispy dough and the fine sweetness of honey make this dessert irresistible

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 pck. (250 g each) Strudel, filo or yufka dough (10 sheets; refrigerated shelf)
40 g Butter
80 g Butter
1 Msp. Cinnamon
125 g Honey
12 TSP Honey
125 g Walnut kernels
75 g Pistachio kernels
150 g Almond kernels (with skin)
7-10 Tbsp Grease

Directions

1
Let the dough rest at room temperature for about 10 minutes. Heat 40 g butter, cinnamon and 125 g honey until the butter has melted. Coarsely chop nuts, pistachios and almonds, stir into the honey mixture and set aside.
2
Melt 80 g butter. Grease the recesses of a muffin tray (12 recesses). Spread 6 sheets of dough on a slightly moistened kitchen towel (use the rest of the dough for other purposes) and quarter them.
3
Place 2 quarters of pastry on top of each other in each hollow and brush with butter. Press down protruding corners a little.
4
Spread the nuts into the hollows. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes. Take out. Sprinkle each tartlet with 1 tsp. honey. Carefully lift them out of the troughs and let them cool down. Serve with fresh fruit and Greek yoghurt.