Photo of Baklava tartlets by WW

Baklava tartlets

6
6
6
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
These Greek tarts have it all: flaky pastry, creamy ricotta and sweet, sticky honey.

Ingredients

Uncooked filo pastry

4 sheet(s)

Pistachios

5 g, (2 tsp, finely chopped)

Hazelnuts

5 g, (2 tsp, finely chopped)

Walnuts

2 tsp

Caster sugar

1 tsp

Ground cinnamon

½ tsp

Reduced-fat ricotta cheese

250 g

Honey

1 tbs

Fresh strawberries

250 g, thickly sliced

Oil spray

5 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray four 8cm (base measurement) fluted tart tins with removable bases with oil.
  2. Cut each filo sheet in half lengthways. Cut each length crossways into 3 squares. Combine the pistachio, hazelnut, walnut, sugar and cinnamon in a bowl.
  3. Place 1 filo square on a clean work surface. Lightly spray with oil. Sprinkle with a little of the nut mixture. Continue layering with another 5 filo squares and a little more nut mixture, turning the filo squares slightly to form a star shape. Line 1 prepared tin with the filo stack. Repeat with the remaining filo and nut mixture to make another 3 pastry cases. Place the tins on a baking tray. Bake for 10 minutes or until golden brown and crisp. Set aside to cool.
  4. Combine the ricotta and half the honey in a bowl. Divide the ricotta mixture among the pastry cases. Top with the strawberry and drizzle with remaining honey to serve.

Notes

VARIATION: Add ¼ tsp ground cloves or cardamom with cinnamon in Step 2.