Baklava tartlets

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4 2
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. 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. 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. 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. 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.

Nutrition Facts

KCAL
340 kcal
CARBS
22 g
FATS
24 g
PROTEINS
6 g