Baklava Tartlets Recipe
- 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
- 1. 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.
1 tartlet: 76 calories, 5g fat (1g saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 2g protein.
Reviews for Baklava Tartlets
"This was very easy to make, though the cloves are a bit over-powering. I didn't care for them much, but others liked them. I missed the layers that baklava offers, since this was mostly filling."
"These flew off the platter at my holiday gathering. Sweet, crunchy, and spicy. I always toast the tart cups before I use them to make them a little crisper. I'm not a fan of clove, and I felt it overpowered the flavor even when I cut it in half. Next time, I think I would substitute allspice or nutmeg. Also, I added more walnuts mostly to finish off the bag but it made the filling less runny. However, adding walnuts necessitated a few cups from a fourth box of tarts."
"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."
"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."
"So easy and so good! One of the first things to go at my sister's baby shower!"
"use these for a baby shower made up ahead of time. went like hot cakes.They are good on top of being quick."
"I enjoyed these and so did my coworkers. The only thing I would change is not to use 3/4 cup of honey it's a bit too much and makes them very sweet. The next time I will cut it to about 1/3 to 1/2 cup."
"I thought the taste of these was OK but it needed some sort of creamy addition - whipped cream on top? I served them to 2 different parties with different groups of people and no one really ate them."
"These are an easy treat, but they didn't have the "wow" factor for me."
"Easy to make and extremely tasty!"
"Made these for a party and everyone raved about them - almost everyone asked for the recipe. A definite keeper. P.S. for all the readers who asked - no baking required."
"Loved them! Easy and great tasting, whats not to like."
"I would like to try this recipe but read the rating. Do you bake these?"
"I, like many here, have never used Phyllo (fillo). I purchased the wrong one -- they come in "Traditional" sheets and "Mini Fillo Shells." Go to http://www.athensfoods.com/ for more information. The "mini's" do not need to be baked, and they do not need to be shaped in a muffin pan. When you buy them they look like the picture. So, it is a very simple recipe if you purchase the correct shell (unlike me :)"
"There is no temp or time for the cooking of tarts."
"Aren't these baked at some point?"
"Why can't I print your recipes?When I try it is like I have already printed it."
"Are these baked before the filling or after the filling."
"Why can't I access other recipes? I do subscribe to most all of your magazines, including the cooking ones. I wanted to view the lemon curd tartlets, but it says I have to subscribe in order to. Why is this happening? Thank you, Glenda Fleming"
"My guess is that the shells themselves need to be baked and cooled before spooning the filling in. Look to the back of the phyllo package for cooking instructions if need be."
"would like to make these...but it's not clear as to if they are baked or not?! From the picture, it looks as though they are baked??!woonan"
"This is not a low calorie desert!! Why is it on this website? I do not think they are baked according to the picture."
"DON'T YOU bake THESE???WHAT TEMP AND HOW LONG???"
"I live in Windsor On. i've seen them in specialty stores"
"To the lady wondering about getting the shells in Ontario,I have not seen them here yet, so if you don't live close to the border, just take a few sheets of the pastry sheets and cut them to fit a mini muffin pan, and you can make your own.and for the other lady, by all means toss them in the oven for a few minutes, they will be great.......good luck.."
"Can we get the phyllo tart shells in Ontario, Canada?"
"I see that the shells don't have to be baked. I have never used them before, but if youbaked them would it give the tart just a little more crunchy texture?Cakiepie"
"We apologize for any confusion with this recipe, but it really is as simple as it appears. The shells do not need pre-baked and mini muffin pans are not necessary. The shells can just be left in the trays they come in and refrigerated after adding the filling.Taste of Home Test Kitchen"
"Thanks so much for posting this recipe. We all love bakava, but it's a pain to make along with all the other holiday treats. This will be great! I love the convenience of these frozen tart shells."
"Love this. Easy enough for my 86 yr old aunt. will pass on."
"What's the story on this ... are the frozen mini phyllo tart shells already pre-baked when purchased and not needing to be baked?K"
"It looks like the mini tart shells come already baked and ready to fill - how easy is that?"
"I AGREE THIS SEEMS TO HAVE LOTS LEFT OFF. IF I DIDNT SEE THE PICTURE WOULD NOT HAVE KNOWN TO PUT IN A MUFFIN PAN. AND DO YOU bake THE PHYLLO FIRST? AND FOR HOW LONG?"
"I am interested in making a large amount (500)-do you think these would freeze well?? Or how long could you keep them in the fridge?"
"Re: Baklava TartletsIs something missing from this recipe? Surely, that's not just walnuts."
"Baklava usually is about 95% nuts, these sound great."
"The photo looks like apple or something. Is the filling substance really all walnuts?"
"I assume somewhere in the directions you're supposed to back the phyllo before adding the filling?"
"NO baking.. the frozen shells are already baked"
"I tried it today. All my friends pretty much said it was too sweet. I would recommend maybe 1/2 or even a 1/3 of cup of honey instead of 3/4."
"Has anyone tried these? Do you first bake the phyllo shells before filling?VeraM email@example.com"
"The phyllo shells are already baked and may be used directly from the package. The can also be baked if the filling requires baking."
"dont you have to cook the phyllo tart shells???"