Ingredients
The following ingredients have 15 Servings
- 15 premade phyllo cups ((thawed if frozen))
- 1/4 cup walnut halves and pieces
- 1/4 cup whole shelled pistachio nuts
- 1/4 cup chopped pecans
- 1/4 cup pretzels
- 1 TBSP unsalted butter
- 2 TBSP brown sugar
- 3 TBSP honey (plus extra to taste)
- 1/4 cup quality dark chocolate melts
- 1 tsp coconut oil (or to taste)
- shredded coconut (for topping)
Instruction
- First finely chop your nuts and pretzels.
- This can be done in a food processor, with a sharp knife, or even by pouring them into a bag and smashing them with a wine bottle. I've employed all three techniques, choose what's easiest for you!
- Bring a small skillet to medium heat and melt your butter.
- Add brown sugar your chopped nuts and saute for five minutes until they're nice and toasty and have a light glaze on them. If you have a major sweet tooth I'll look the other way while you double the glaze. Since I have a heavy hand with the honey I go light on the glaze.
- After about 5 minutes your glazed nut mixture will be ready, toss with a few spoonfuls of honey and spoon into phyllo cups. Top with a little additional honey if you're positively gaga for super-sticky honey-packed baklava. I won't tell.
- Fill each phyllo cup to the brim and set aside.
- Next melt your chocolate using a double broiler.
- Bring a small pot or saucepan of water to a light boil and top with a glass pyrex bowl or your favorite heat-safe bowl. Reduce heat to low and add chocolate, stirring constantly.
- In a few minutes you’ll have hot melty goodness. To help my chocolate liquefy faster and to create a faux "magic-shell" coating I add a teaspoon of coconut oil to my chocolate as it starts to melt and continue stirring/whisking until it has melted enough to pour. There are a dozen or so techniques for melting chocolate so feel free to use this one or use your go-to technique!
- Using a whisk, drizzle the melted chocolate over each phyllo cup.
- Top each bite with a sprinkle of flaked coconut and dig in!
