Easy Baklava Tartlettes

It was National Baklava Day last Monday and ever since then I started craving for some.  Normally I’m not an avid fan of Baklava.  I’ve probably eaten it trice in my life–from a party, from a homemade version that my cousin made, and when my son made some a couple of years ago.  I guess I find it just too sweet and nutty.  I’ve thought about this particular recipe long and hard…how can I enjoy baklava without it being too sweet?

Although it’s not quite the traditional baklava version–which I leave the true experts to do, today I bring to you a more subtle, petite version containing less sugar and just a tease of nuts.

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Ingredients:

  • 1 tbsp walnuts
  • 1 tbsp pistachios
  • 1 tbsp almonds
  • 1 tbsp raisins
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp cinnamon
  • 1 tbsp organic, brown sugar, plus 1 tbsp extra (for the syrup drizzle)
  • 8 tbsp organic butter (1 stick) (this includes the extra for the syrup drizzle)
  • 2 tbsp organic, local honey, plus 1 tbsp extra (for the syrup drizzle)
  • 1/2 package of phyllo dough, cut in halves

Directions:

Preheat oven to 350°F

  1. In a small pan, heat up 4 tbsp of butter; then add-in the raisins, walnuts, pistachios, almonds, spices, brown sugar, and honey.  Sauté for about 2 minutes or until the sugar has melted.  Remove and place in a small bowl.  Set aside.

    Nut Mix with Raisins

  2. Using the same pan, heat up the remaining 4 tbsp of butter, along with 1 tbsp of honey, and 1 tbsp of sugar.  Cook until melted, then set aside.  This will be your syrup drizzle.
  3. Meanwhile, arrange 6 tartlette pans on top of a large baking pan.  Place 4 half-sheet phyllo dough in each tartlette pan.  Brush the inside of each pan with the sugar syrup.

  4. Take about 1 1/2 tablespoon of the nut mix and place it inside each tartlette pan.  Fold the phyllo dough to make a flower.  Optional, if you don’t want too much dough on the outside layer of the tartlette, simply fold-in the overlapping dough.

  5. Place in the oven and bake for about 10 minutes, or just until the top of the phyllo dough is golden brown.
  6. Before serving, drizzle the top of each tartlette with the syrup and serve warm.

    Baklava Tarts Baklava Tarts_Upclose

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