Ingredients for Baklava Tarts
- 1 cup (2 sticks) unsalted butter, softened
- Cream Cheese (not found in recipe)
- 2 ½ cups all-purpose flour
- 1 cup chopped walnuts
- Brown Sugar (not found in recipe)
- Eggs (not found in recipe)
- Vanilla (not found in recipe)
- zest of 1 lemon, juice of ½ lemon
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Ground Cloves (not found in recipe)
- ½ teaspoon salt
- ¼ cup ice water
- ½ cup chopped pistachios
- 1 ½ cups granulated sugar
- ½ cup water
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How to Make Baklava Tarts
- **Make the Pastry:** In a large bowl, combine 2 ½ cups all-purpose flour, ½ teaspoon salt, 1 cup (2 sticks) unsalted butter, softened, and ¼ cup ice water. Use your hands to mix until a dough forms.
- **Knead the Dough:** Knead the dough for 2-3 minutes until smooth and elastic.
- **Chill the Dough:** Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- **Prepare the Tart Shells:** Divide the dough into 12 equal-sized balls. Press each ball into the bottom and up the sides of a non-stick muffin cup, ensuring the pastry comes ¾ of the way up the sides.
- **Make the Filling:** In a medium bowl, combine 1 cup chopped walnuts, ½ cup chopped pistachios, ½ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and the zest of 1 lemon.
- **Fill the Tarts:** Evenly distribute the nut filling among the prepared pastry shells.
- **Preheat Oven:** Preheat your oven to 375°F (190°C).
- **Bake the Tarts:** Bake for 25-30 minutes, or until the pastry is golden brown.
- **Cool Slightly:** Let the tarts cool in the muffin tin for 2 minutes before carefully removing them.
- **Make the Syrup (Optional):** While the tarts bake, prepare a simple syrup by combining ½ cup water, 1 cup sugar, and the juice of ½ lemon in a saucepan. Bring to a boil, then simmer for 5 minutes. Drizzle over cooled tarts.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
72g
Fat
46g
Carbs
9g
