Following on last week’s imitation of Americans imitating a regional dish, today I bring you imitation of Americans imitating a national dish: baklava. I hesitate somewhat with the nomenclature as I absolutely adore baklava, and it is probably for the best that I don’t live in France or Germany or somewhere else that middle-Eastern immigrants open shops of unbelievable deliciousness (and expense). As it is, the occasional holiday or Christmas market treat will suffice.
Anyway, I digress: these are nothing like such things, but in a pinch will do very well. And the filo (or as our trans-Atlantic friends would have it, phyllo) cups are also a useful recipe for the arsenal, being able to be filled with whatever you would like, sweet or savoury.
package of filo pastry (6 sheets)
olive oil spray
1 cup chopped nuts (I used pistachios)
1 tbsp butter, melted
1 tsp ground cinnamon
Pinch of salt
- Make the filo cups: spray some olive oil on one layer and place another on top, then repeat so they are all stacked. Cut into 12 and place the resultant squares in silicone cupcake tins or whatever tartlet tins you may have. Bake for 10-15 minutes at 180oC.
- Meantime, stir together chopped nuts, melted butter, honey, cinnamon and salt until evenly combined. Spoon about 2 teaspoons of the nut mixture into each filo cup and bake for another 10 minuets until fragrant and toasted – but not burned.