Basket-shaped baklava – a detailed recipe cooking. 
Time: 6 час. Difficulty: medium Quantity: 30 cupcakes. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pack (15 pcs.) mini filo pastry baskets
- 1/2 tbsp. pistachios
- 1/2 tbsp. walnuts
- 1/2 tbsp. almonds
- Zest of 1 lemon
- 1/4 Art. plus 3 tbsp. l Sahara
- 2 tbsp. l melted butter
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 1/2 tbsp. water
- 1/4 Art. honey
- Additional equipment: 2 forms for mini cupcakes (on 12 pcs.), Food processor
Recipes with similar ingredients: filo dough, lemon zest, vanilla extract, almonds, walnuts, pistachios, cinnamon, syrup, honey
Recipe preparation:
- Preheat the oven to 180 ° C. Put the pistachios, walnuts and almonds on a baking sheet and fry in the oven until golden brown and aroma, approximately 8 min. Let the nuts cool slightly, put them in food processor with lemon zest, 3 tbsp. l sugar creamy butter, cinnamon, salt and vanilla. Beat in pulse mode.
- Insert the filo pastry baskets into the recesses of the 2 forms for cupcakes. Put in each basket a teaspoon of walnut mixtures. Bake until the filling is warm, about 10 minutes.
- Meanwhile, in a small saucepan over medium heat, bring to boiling water, 1/4 tbsp. sugar and honey. Reduce the heat to low and cook until the mixture is smooth and slightly thickened, 8-10 minutes. Pour a teaspoon of each syrup into each basket and let it soak. then pour another teaspoon of syrup. Do not refrigerate less than 5 hours or overnight.
