Read reviews (5)
Rate recipe
Want a quick treat that's delicious and easy to do? These tartlets will do the trick. You can serve them right away, but they're better after chilling for about an hour in the refrigerator. A little sprig of mint adds just a touch of color. —Ashley Eagon, Kettering, Ohio
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 76 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 24 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.
Originally published as Baklava Tartlets in Taste of Home August/September 2007
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 24, 2012 by Sally Miner
The shells I bought were already baked so I don't know why you would have to bake them again like others have stated. The only big change I made was not using all that honey, it makes them thin and runny. I just add until combined and then filled and put in the fridge. They were good the first time and after the change in honey great!
Reviewed on Nov. 20, 2011 by luquita
Very easy to make. Everyone at a wedding rehearsal dinner loved them!!
Reviewed on Oct. 28, 2011 by rnuesse
Not too bad but not great. I think it has too much butter in it. I will not make this again.
Reviewed on Jun. 05, 2011 by peeks123
And, I'd also fill the tarts before baking them, if it was made as mentioned in my other post, above. If you simply refrigerate them without using the ingredients as stated in the actual recipe, it won't turn out right. Not using the honey and lemon juice would require it to be baked IN the shell rather than spooning the ingredients in baked shells.
The recipe sounds good, but it doesn't tell you to bake the shells first, as directed on the package. I assume it goes without saying, but the recipe should be complete, don't you think? Also, I make baklava often and I've never used lemon juice. My variation would be to use finely chopped pecans for half of the walnuts (makes it sweeter), use a sugar/cinnamon mix in place of the honey and use the honey as a "drizzle" over the top, being careful not to use too much. I haven't made this recipe yet, but with those variations, I think it would be terrific, so I said 'yes' to making it again.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013