Pistachio Baklava Tartlets Recipes

MINI PISTACHIO BAKLAVAS

Mini Pistachio Baklavas image

Provided by Trisha Yearwood

Categories dessert

Time 25m

Yield 15 mini baklava tarts

Number Of Ingredients 7

Ingredients

One 1.9-ounce box frozen mini phyllo shells (15 mini tart shells), baked according to package directions
3 tablespoons unsalted butter
1 cup raw unsalted pistachios
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Steps:

Lay the phyllo tart shells out on a serving platter.
Melt the butter in a medium skillet over medium heat. Add the pistachios and toast in the butter, stirring, until they have a nutty aroma, about 2 minutes. Add the honey, sugar, cinnamon and salt and cook, stirring, until thick and bubbling, 1 to 2 minutes.
Use two small spoons to scoop the pistachio filling into the shells. Cool to room temperature before serving.

BAKLAVA TARTLETS

Baklava Tartlets image

Want a quick treat that's delicious and easy to make? These tartlets will do the trick. You can serve them right away, but they're even better after chilling for about an hour in the refrigerator. -Ashley Eagon, Kettering, Ohio

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 45 tartlets.

Number Of Ingredients 7

Ingredients

3/4 cup honey
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 teaspoon ground cloves
2 cups finely chopped walnuts
3 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

In a small bowl, mix the first 5 ingredients until blended; stir in walnuts. Spoon 2 teaspoons of the mixture into each tart shell. Refrigerate until serving.

Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

PISTACHIO BAKLAVA TARTLETS

Pistachio Baklava Tartlets image

Provided by Food Network Kitchen

Categories dessert

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Melt 5 tablespoons butter in a skillet over medium heat. Place 15 mini phyllo shells on a baking sheet and brush with 1 tablespoon of the melted butter. Bake at 350 degrees F until just golden, 10 minutes. Meanwhile, add 1/4 cup chopped pistachios, 1/4 cup each honey and sugar, 1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate. Let cool.

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