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Pistachio Phyllo Bites


Serves 6 to 8

Makes 15 bites

  • by from Fine Cooking
    Issue 146

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.

  • 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)
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.

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.

nutrition information (per serving):
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

Photo: Scott Phillips

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