Pistachio Baklava Bites
PersonalPoints™ per serving
Making homemade baklava is a fairly involved task, with layering delicate phyllo dough, and brushing it with syrup or butter, then layering it with the fillings—but not here! We use a wonderful convenience ingredient: store-bought phyllo shells. It takes about 10 minutes to mix the filling and fill the shells, and only 10 minutes to bake them. In a fraction of the time, this recipe delivers everything you love about baklava: honey, a hint of spice, toasty nuts, and crisp phyllo.
Fresh lemon juice
Shelled pistachio nuts
⅔ cup(s), chopped
Mini phyllo shell(s)
15 item(s), thawed if frozen
- Preheat oven to 350°F. Line small sheet pan with parchment paper.
- In medium bowl, stir honey, lemon juice, salt, and cinnamon. Stir in nuts. Divide filling among phyllo shells, about 1 rounded tsp each. Arrange shells on prepared pan. Bake at 350°F until nuts are browned on top and phyllo is browned and crisp, 10 to 12 minutes.
- Let cool slightly before serving. Store in airtight container and refrigerate for up to 5 days.
- Serving size: 1 baklava cup