Orange Blossom Baklava Cups

Step 1

Pre-heat oven to 350°F (180°C) and have ready a 12-cup muffin tin.

Step 2

In the bowl of a food processor fitted with the metal blade, process the almonds, cashews and Redpath ® Granulated Sugar until the nuts are coarsely chopped, about 20 seconds.

Step 3

Add the lemon zest, cinnamon, ground cardamom, orange blossom water and salt and pulse a few times to combine; set aside.

Step 1

Unwrap thawed phyllo and separate 6 sheets. Roll up leftovers, wrap well and return to freezer for another use.

Step 2

Cover phyllo sheets with a lightly dampened tea towel to keep from drying out.

Step 3

Remove one sheet and brush with butter. Repeat until you have a stack of six sheets. Cut stack with a pizza cutter or sharp knife into 4 x 4 inch (10 centimetre x 10 centimetre) squares (discard any small amount of trimmings).

Step 4

Press into a muffin tin to create phyllo cups.

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Step 5

Divide the filling evenly between the phyllo cups (about 3 tablespoons in each cup).

Step 6

Bake until pastry is brown and crispy, 16 to 18 minutes.

Step 1

While pastry is baking heat the Redpath ® Golden Yellow Sugar, water, lemon juice and orange blossom water in a small saucepan over medium heat. Stir until sugar dissolves, remove from heat.

Step 2

Pour 1 tablespoon (15 millilitres) of warm syrup over each baklava cup 10 minutes after they are removed from the oven. Set muffin tin on a rack and allow to cool completely before serving.

Step 3

To serve warm, gently reheat in a 300°F (150°C) for 15 minutes.

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