• ½ cup almonds
  • ½ cup walnuts
  • ¼ cup chopped dried apricots
  • ¼ cup plain bread crumbs
  • 2 tablespoons sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 stick butter, melted, divided
  • 3 tablespoons honey
  • 12 sheets phyllo dough


1. Special equipment: 2 mini-muffin tins
2. Preheat the oven to 350 degrees F.
3. Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.
4. On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
5. Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.


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Giada De Laurentiis


Servings: 24
Yield: 24 baklava pieces


preparation times

• Prep: 25 Minutes
• Cook: 25 Minutes
• Total Time: 50 Minutes