- 3/4 cup honey
- 1/2 cup butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cloves
- 2 cups finely chopped walnuts
- 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
- In a small bowl, mix the first five ingredients until blended; stir in walnuts. Spoon 2 teaspoons mixture into each tart shell. Refrigerate until serving. Yield: 45 tartlets.
Reviews for Baklava Tartlets
"Can I add nutmeg instead of cloves"
"Very easy and tasty. I added more walnuts so I didn't have such a sticky bite. My husband loves nuts so that was perfect for him! I'm curious why some people thought they should be baked."
"Quick, tasty, easy and serves a lot. Have been asked for and have shared the recipe with many others. Great for a quick sweet bite."
"Awesome! I have made these several times...and am always asked for the recipe...Using a little less honey is good too...Otherwise no changes...Always a big hit! Tartlets come already baked... I have made the nut mixture the day before and prior to going to event. fill the tarts..."
"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!"
"Very easy to make. Everyone at a wedding rehearsal dinner loved them!!"
"Not too bad but not great. I think it has too much butter in it. I will not make this again."
"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."