Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pistachio Phyllo Bites

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.

Reviews

Rate or Review

Reviews

  • Gwladys | 04/16/2018

    Confused about this recipe. I've never used the phyllo cups without baking them, and this recipe calls for them to go onto a baking sheet, but there are no baking instructions. Do they bake or not?

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks