Puff Pastry Baklava
We are celebrating National Baklava Day on November 17 with this modern take on a traditional classic. Greek Baklava calls for walnuts, while Turkish Baklava uses pistachios. I like to mix them both, but you can substitute your nuts of choice. Next time, I would use our smoked honey in place of regular honey.
2 cups roasted mixed nuts (pistachios, sliced almonds, walnuts), finely chopped
1 puff pastry sheet, thawed
1 tablespoon butter melted
½ cup honey divided
1 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
1. Preheat the oven to 375°F. Line a muffin pan with greased silicone muffin cups.
2. Using a rolling pin, roll out the puff pastry into a 10 x 15-inch rectangle. Cut the rectangle into twenty-four equally sized squares.
3. Place a square of puff pastry into each prepared muffin cup, pressing gently on the bottoms and up the sides so that the corners point up.
4. In a medium bowl, stir together the chopped nuts, melted butter, ⅓ cup of honey, lemon juice, and cinnamon until evenly combined. Divide the nut mixture into the puff pastry cups, about ½ tablespoon of the nuts for each cup.
5. Bake for 15 minutes, or until the nuts are lightly toasted but not burned and the pastry is golden brown. Let cool in the pan for 5 minutes before transferring the bites to a baking sheet to cool.
6. Drizzle the tops of the bites with the remaining honey. Let the honey soak in while the bites cool completely, about 1 hour, before serving.
Source: Barefeet in the Kitchen