- 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 forBaklava Tartlets
"These were so good took to work everyone said how much they liked them"
"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!"