Ingredients
½cup water120ml
⅓cup granulated sugar70g
¼cup honey80g
1 ½tsp lemon juice
⅛tsp fine sea salt
¾cup Fishers Walnut Halves and Pieces86g
¾cuppistachios96g
3granulated sugar38g
½tspground cinnamon
2pinchesground cloves
⅛tsp fine sea salt
¼tsp orange zestor lemon zest, optional
3tbspunsalted butter42g
2 boxes mini fillo shellsapproximately 30 pieces
2Melted dark chocolateor whipped cream, for decorating, optional
Preparation
Preheat oven to 350 degrees.
In a small saucepan, whisk together the water, sugar, honey, lemon juice, and salt.
Bring to a boil over medium-high heat, stirring frequently.
Reduce heat to medium-low heat and allow to simmer about 8 to 10 minutes until reduced and thickened slightly. Set aside.
Place a piece of parchment paper on a rimmed 18 x 13 inch baking sheet, then set aside.
Add walnuts and pistachios to a food processor along with sugar, cinnamon, cloves, salt, and orange zest.
Pour butter over the mixture then pulse several times until it’s you get small, crumbly pieces.
Spoon the nut filling into fillo cups to fill.
Transfer filled fillo cups to a prepared baking sheet.
Bake for about 9 to 10 minutes or until filling is warmed and set.
Remove from the oven then spoon syrup over each cup.
Drizzle with chocolate or pipe with whipped cream, serve, and enjoy!
