Here’s one last recipe inspired by our trip to Greece, a fresh take on that crunchy, honey-and-pistachio filled pastry the country is known for. We were looking for something a little different so instead of making baklava outright, we turned the filo dough into cups and placed the honey nut filling inside. They were just what we hoped: sweet and crispy, a bit of Greece in a bite or two.
Since we had filo dough on hand for another recipe concept that flopped (sad face), I decided to try my hand at making mini filo cups at home (you can also buy them prepackaged). If you’ve never worked with it, filo dough is paper-thin sheets of pastry dough that are assembled with a thin layer of butter; the dough is available at most grocery stores. It took a bit of effort to assemble it into cups, but it’s not too difficult and likely more economical than buying pre-made cups. I completely botched the first batch, but got it down by the second and third round. If you give it a try, just remember that filo dough is pretty delicate, so handle with care.
Also, happy July 4 weekend, for those of you in the States! We hope you had a lovely holiday. We spent ours in Fort Wayne and Indianapolis visiting with family and friends, staying close to home this time since we’ve been out of town a fair amount recently. We can’t believe it’s July already! Our professional lives have been a little less crazy since the winter, so we’ve actually had time to do indulgent things like read novels (we both read Gone Girl – any thoughts, readers?), and start working on random house projects, along with time in the kitchen developing recipes. What have you been up to this summer?Print
If your filo dough is frozen, make sure to defrost it the night before (place it in the refrigerator, according to the package instructions). You can then remove the filo sheets that you need and re-freeze. To help with the filo dough consistency, you can also place the dough under wax paper and then a damp towel to keep it moist while working. We found either way works, but chose to simply work quickly without this added step.
- 5 sheets filo dough
- 1 tablespoon butter
- Preheat the oven to 375°F. Melt 1 tablespoon butter.
- On a clean workspace, place 1 filo sheet, taking care to handle it delicately. Using a pastry brush, gently brush the top with butter. Carefully place the next sheet on top of the first sheet (as exact as possible), smooth it out, and brush the top with butter. Repeat for all 5 sheets, brushing the top sheet with butter as well.
- With a pizza cutter, cut the large piece of layered filo dough into 12 rectangles by cutting the long side into 4 even strips and the short side into 3 even strips (trim off rough edges if necessary).
- Take each rectangle and mold it into the cup of a mini muffin tin. Bake for 10 minutes, until golden. Remove from the oven and let cool slightly.
Adapted from Bless this Mess
- 1/2 cup walnuts
- 1/2 cup pistachios
- 1 tablespoon butter
- 3 tablespoons honey, plus more for serving
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
- 12 filo cups (above, or purchased)
- Chop ½ cup walnuts and ½ cup pistachios. Melt 1 tablespoon butter. In a medium bowl, stir together the chopped nuts, melted butter, 3 tablespoons honey, ¼ teaspoon cinnamon and a pinch of kosher salt until evenly combined. Place the nut filling evenly into each cup.
- Bake the cups for 10 minutes, or until the nuts are fragrant and lightly toasted. Remove and drizzle with extra honey before serving. Serve immediately.
Adapted from Gimme Some Oven
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.