Ingredients
The following ingredients have 12 Servings
- 5 sheets phyllo dough*
- 1 tablespoon butter
- 1/2 cup walnuts
- 1/2 cup pistachios
- 1 tablespoon butter
- 3 tablespoons honey, plus more for serving
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
- 12 phyllo cups (above, or purchased)
Instruction
- Preheat the oven to 375°F. Melt the tablespoon butter. On a clean workspace, place 1 phyllo sheet, taking care to handle it delicately. Using a pastry brush, gently brush the top with butter. Carefully place the next sheet on top of the first sheet (as exact as possible), smooth it out, and brush the top with butter. Repeat for all 5 sheets, brushing the top sheet with butter as well.
- With a pizza cutter, cut the large piece of layered phyllo dough into 12 rectangles by cutting the long side into 4 even strips and the short side into 3 even strips (trim off rough edges if necessary).
- Take each rectangle and mold it into the cup of a mini muffin tin. Bake for 10 minutes, until golden. Remove from the oven and let cool slightly.
- Chop the walnuts and the pistachios. Melt the butter. In a medium bowl, stir together the chopped nuts, melted butter, honey, cinnamon and a pinch of kosher salt until evenly combined. Place the nut filling evenly into each cup.
- Bake the cups for 10 minutes, or until the nuts are fragrant and lightly toasted. Remove and drizzle with extra honey before serving. Serve immediately.
