Pistachio baklava bites
Making homemade baklava is a fairly involved task, but not here! We use store bought shells to deliver everything you love - toasty nuts, honey and a hint of spice.
1 tsp, fresh
⅔ cup(s), chopped, (95g)
Baked filo pastry
30 g, mini shells, (15 x 2g)
- Preheat oven to 180°C. Line baking tray with baking paper.
- Stir honey, lemon juice, cinnamon and ¼ teaspoon salt in a medium bowl until combined. Stir in nuts. Divide mixture evenly among pastry shells (about 1 heaped teaspoon in each).
- Arrange filled shells on prepared tray. Bake for about 10 minutes or until top is browned and pastry is crisp. Cool slightly before serving.
TO REFRIGERATE: Store pistachio baklava bites in a reusable container for up to 5 days. Serve cold or reheat on a baking tray in a 160°C oven for 5-7 minutes. TO FREEZE: Store, as above, for up to 1 month. Thaw at room temperature to serve cold, or reheat from frozen, as above, increasing cooking time by 2-3 minutes, until warm.