Greek Mini Baklavas - September Recipe

Easy & super delicious!

24 mini Phyllo shells (frozen food section)
1/2 C. walnuts
1/2 C. almonds
1/4 tsp. salt
1/2 tsp. cinnamon
1 TBL. butter, melted
2 TBL. sugar
Zest of 1/2 orange
1/4 C. water
1 1/2 TBL. sugar
3 TBL. honey
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Place mini Phyllo shells into wells of mini muffin pan & cook them for 5 min. Add nuts, salt, cinnamon, melted butter, 2 TBL. sugar, & orange zest to food processor & pulse until consistency is like coarse crumbs. Add 1 tsp. nut mixture to each mini shell & bake for 8 to 10 min.

In the meantime, make the syrup. In sm. saucepan over med. heat, add water, 1 1/2 TBL. sugar, honey, & vanilla. Bring to a boil & simmer for 7 to 8 min. or until the syrup reduces & thickens.

Once the mini Baklavas are out of the oven, pour 1 tsp. of the prepared syrup over each one & allow to soak in, then repeat with another tsp. Allow them to cool on the counter for 30 min., then cool in the fridge for at least 2 hrs. Remove Greek Mini Baklavas from pan with mini silicon spatula & place into mini paper liners.

Scentsy

We love Scentsy! The scents are fantastic. Still can't believe how many people have never tried them. Turn your warmer on, place two or three sections of a Scentsy Bar into the warmer dish, and ENJOY! Of course then you need the Scentsy Room Spray to add a touch of frangrance whenever you want.

Christmas Cottage is a great new scent for Fall/Winter. Cherry Limeade was yummy for Spring/Summer. Our classic favorites are Coconut Lemongrass, Blueberry Cheesecake, Washabi Ginger, & Sticky Cinnamon Bun.