Balava Cups

We had some honey to use up, so I decide to make some Balava Cups.

Ingredients:

Pastry:

• 1 1/2 cup flour (190 grams)
• 3 tablespoons corn starch
• 1/4 cup powdered sugar
• 3/4 teaspoon baking powder
• small pinch salt
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 teaspoon orange zest (zest from one medium orange) (I used some lime oil)
  

Filling:

• 2 1/2 cups nuts, chpped (can be a mix of walnuts, pecans, almonds, pistachios) 
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoons nutmeg
• 3 tablespoons butter, melted
• 1 cup water
• 1/2 cup honey
• 1/4 cup brown sugar
• 1 tablespoon lemon juice (about 1/2 of a large lemon)
  

Instructions:

1. Preheat oven to 350 degrees F.
2. Spread nuts on a large baking sheet, and toast in a 350 degree oven for 8 to 10 minutes. Let cool for a few minutes.
3. Grease the wells of one 12 cup muffin pan with cooking spray.
4. Make crust - whisk flour, corn starch, sugar, baking powder, and salt together in food processor
5. Cut butter into small chunks, whir into flour mix to form coarse crumbs.
6. Add egg and zest and process in short bursts until dough forms.
   (You may need to add 1/4 cup additional flour to get a good dough consistency.)
7. Divide dough into 12 pieces, roll into small balls. Flatten each ball, then press into a well of the muffin pan pressing up to the top.
8. Pre-bake the dough for about 5 minutes, then remove from oven.
   
9. Add nuts to food processor along with brown sugar, cinnamon, nutmeg, and butter.
   Pulse to combine.
10. Add 1 large (rounded) cookie scoop of the nut mixture into each well. Divide rest of nut mixture between wells.
11. Bake until filling is hot, about 10 minutes.
12. While the baklava cups are cooking,  heat the water, 1/4 cup  brown sugar, 1/2 cup honey  in a small saucepan over medium heat, and bring to a boil. 
13. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
    (You can also heat in the microwave.)
    
14. After baklava is baked and still hot, pour 1 tablespoon syrup into each cup and allow it to soak in, then repeat with remaining syrup.
15. Let cool to room temperature.
    
16. Refrigerate at least 5 hours, or overnight.
17.  To serve, remove each cup from pan, and place in a cupcake paper.
    

 

Carole's Notes:

I liked this - Doug may have thought I used too much lime oil.

The dough recipe is from http://carolelikesroundfood.blogspot.com/2015/12/fruit-and-custard-tartlets-aka-mini-pies.html and the filling is from http://carolelikesroundfood.blogspot.com/2019/10/baklawa-bites.html