Mini Baklava Tarts Recipe
With store-bought mini phyllo cups and a short video, making my mini baklava tarts recipe is faster than traditional baklava.
Servings 10 servings
Equipment
- non-stick mini muffin tin or baking sheet with sides
- small piping bag with wide nozzle or cup with pouring spout
- Food processor or blender
- stove top and oven
Ingredients
- 3/4 cup Walnuts
- 1 Egg lightly whisked
- pinch Cinnamon and cloves
- pinch Salt
- 1 tsp Sugar
- 10 Mini tart shells
- 1/4 cup Hot syrup
- Hot Syrup
- 1/4 cup Sugar
- 1/4 cup Water
- 1 tbsp Fresh orange or lemon rind
- 1 tbsp Orange or lemon juice
- 1/4 cup Honey
Instructions
- Preheat the oven to 325.
- In a mini muffin tin, or parchment paper lined small baking sheet with sides, place the mini tart shells. If using a baking sheet, place the tart shells close together to aid in support from tipping over.
- In a small saucepan, place the sugar, water, citrus rind and juice, and place over high heat just long enough to bring to a bubble, lower and simmer for about 5 minutes. Turn off the heat and whisk in the honey. Leave the saucepan on the stove to reheat when tarts are baked. This can be done in advance and simply reheated as needed.
- In the food processor or blender, grind 1/2 cup of the walnuts to a flour. Add the sugar, spices and lightly whisked eggs. Puree to a batter.
- Carefully pour, spoon or pipe the nut mixture into each mini tart shell. Most phyllo mini tart shells hold about 1.5 tablespoons of filling, so adjust accordingly. With the remaining walnuts, slightly broken, place on top of the tart batter.
- Bake for 10 minutes, or until the center filling and crust looks a light golden brown. Baking in an oven of medium heat is important since these tart shells can burn quickly and we are looking to bake the filling, since the shells are already baked.
- While the tarts bake, reheat the syrup. Remove the baked tarts from the oven and place on a cooling rack with a piece of parchment paper underneath. Remove the rinds from the syrup and carefully spoon the hot syrup over each tart. The tarts are now ready to serve.
Video
Notes
Mini Baklava Tarts will keep in an airtight container in the fridge for up to 2 weeks. When ready to serve, leave them out to room temperature and perhaps drizzle a little more heated syrup across just before serving.
Mini tart shells hold about 1.5 tablespoons of filling, so when a larger amount of tarts are desired, simply calculate this recipe for the larger quantity.