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Recipe

Pistachio Phyllo Bites

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Scott Phillips

Yield: Makes 15 bites

Servings: 6 to 8

Reminiscent of baklava, these treats are ready in minutes. A perfect sweet bite to cap off a meal, they look especially pretty garnished with a bright green raw pistachio.

Ingredients

  • 1/2 cup roasted, salted pistachios
  • 1/4 tsp. ground cinnamon
  • Pinch ground cardamom
  • Pinch ground cloves
  • Kosher salt and freshly ground black pepper
  • 1/2 cup honey
  • 1/2 tsp. finely grated orange zest
  • 1 cinnamon stick (about 3 inches)
  • 1 box mini phyllo (also called fillo) shells (15 pieces)
  • 1-1/2 Tbs. unsalted butter, melted
  • 15 raw pistachios, skinned (optional)

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 5
      Sodium (mg): 75
      Carbohydrates (g): 24
      Fiber (g): 1
      Sugar (g): 18
      Protein (g): 2

Preparation

  • Pulse the roasted pistachios, cinnamon, cardamom, cloves, 1/8 tsp. salt, and a pinch of black pepper in a food processor until the mixture resembles coarse meal. Transfer to a medium bowl.
  • In a small saucepan, combine the honey, zest, and cinnamon stick with 1/4 cup water. Bring to a boil over medium heat, reduce the heat to very low, and simmer for 5 minutes, stirring occasionally. Remove the cinnamon stick and let cool slightly.
  • Add 2 Tbs. of the honey syrup to the nut mixture, and stir until combined.
  • Generously brush the inside of each phyllo cup with the melted butter. Divide the ground pistachio mixture evenly among the cups.
  • Put the filled cups on a rack set over a foil-lined rimmed baking sheet. Drizzle the remaining honey syrup over the pastries and top each with a whole raw pistachio, if you like. Let sit for at least 30 minutes (and up to 4 hours) at room temperature to let the flavors develop before serving.

Tip

If raw pistachios have skin on them, soak them in boiling water for 5 minutes. Drain, wrap in a kitchen towel, and roll back and forth on a counter to loosen the skins. Remove any remaining skin by hand.

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