Pistachio Baklava Cups
2 pkg. (1.9 oz. each) mini-fillo shells
1/3 c. honey
2 tsp. lemon juice
1 c. shelled pistachios
3 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 Tbsp. melted butter
Heat oven to 350F. Place fillo shells on rimmed baking sheet. Stir honey and lemon juice in small cup until blended; set aside.
Pulse pistachios, sugar, cinnamon, and cloves in food processor just until chopped. Add melted butter; pulse just to distribute.
Spoon a rounded teaspoonful into each shell. Bake 8 to 10 minutes until lightly browned.
Spoon about 1 teaspoon honey mixture over hot filling. Cool on baking sheet on wire rack.
Recipe from Woman’s Day
Nutritional information per cup:
Total fat 3g
Saturated fat 1g
Dietary fiber 1g