Baklava in basket form

Ingredients:

• 2 packs (15 pcs.) mini filo pastry baskets
• 1/2 cup pistachios
• 1/2 cup walnuts
• 1/2 cup almonds
• Zest of 1 lemon
• 1/4 cup plus 3 tablespoons sugar
• 2 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 tsp salt
• 1/4 tsp vanilla extract
• 1/2 cup water
• 1/4 cup honey
• Additional equipment: 2 mini muffin tins (12 pcs.), food processor

Preparation:

1. Preheat oven to 180°C.
   
   Place the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden brown and fragrant, about 8 minutes. Let the nuts cool slightly, then place them in a food processor with the lemon zest, 3 tablespoons sugar, butter, cinnamon, salt, and vanilla. Pulse.
2. Place phyllo pastry shells into the wells of 2 muffin tins. Spoon a teaspoon of the nut mixture into each shell. Bake until the filling is heated through, about 10 minutes.
3. Meanwhile, bring the water, 1/4 cup sugar, and honey to a boil in a small saucepan over medium heat. Reduce the heat to low and simmer until the mixture has reduced and thickened slightly, 8-10 minutes. Drizzle each tartlet with a teaspoon of syrup and let it soak in, then drizzle with another teaspoon of syrup. Refrigerate for at least 5 hours or overnight.