Ingredients
Makes 16-18 Baklava Cupcakes
375g Antoniou Fillo Pastry
250g unsalted butter, melted
For the syrup
1 cup sugar
1 cup (250ml) freshly squeezed orange juice
1/3 cup honey
Rind of 2 oranges
For the Baklava filling
400g pistachio nuts, finely chopped
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 190 degrees Celsius fan forced.
To make the syrup
Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 15 minutes. Remove from the heat and allow to cool.
To make the Baklava
You will need two 12-hole muffin tins for this recipe. Brush your muffin tins with melted butter (you will use one whole tin and one half tin).
Place one sheet of Fillo Pastry on your work surface, brush with butter and sprinkle two tablespoons of pistachio nuts over the pastry. Scrunch it up and place it in the hole of the muffin tin. Repeat with the remaining Fillo Pastry and nuts. Drizzle the tops with any remaining butter.
Bake for 25-30 minutes or until the pastry turns a deep golden. Pour 1 tablespoon of the cooled syrup over each baklava. Sprinkle with more pistachio nuts. Allow to sit for at least 10 minutes then transfer them to a wire rack. Serve with extra syrup if you like.
Learn how to make quick and easy Pistachio and Orange Baklava Cupcakes