Greek Treats - August, 2018.
Summer should be easy-time. No fussy desserts with complicated recipes on the menu. I love to make these when the few friends who haven’t left NYC come over.
Here’s the recipe in case you, too, have friends not at the beach or in the mountains. BTW, if you are not a walnut lover, pistachios are a delicious alternative.
- ½ cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons honey
- 3 tablespoons freshly squeezed orange juice (1 orange)
- 1 tablespoon freshly grated orange zest
- ½ teaspoon ground cinnamon
- 1 ½ cups finely chopped walnuts (or pistachios)
- 1 package frozen mini phyllo shells (15-18 shells)
- Preheat the oven to 350 degrees F.
- In a medium sized heavy-bottom saucepan over medium-low heat, combine the sugar and butter until melted.
- Remove the pan from the heat and stir in the honey.
- Stir in the orange juice, orange zest, and cinnamon.
- Stir in the nuts.
- Remove the phyllo shells from the freezer and arrange on a baking sheet either greased with butter, vegetable oil or lined with parchment paper.
- Fill each shell with nut mixture, overloading each just a little bit.
- Bake 3 to 5 minutes or until the shells are golden brown and the filling is hot.
- Cool on a rack for 1 hour.
- If you don’t eat all at once, put in a covered container and refrigerate for up to 5 days.
Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.
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