Easy Baklava Cups - cooking recipe

Ingredients

1/2 cup pistachios (I used more pistachios, less other nuts)
1/2 cup walnuts (I used pecans instead of both walnuts and almonds)
1/2 cup almonds
1 lemon, zested
1/4 cup plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 (15 count) boxes miniature phyllo cups
1/2 cup water
1/4 cup honey

Preparation

Special equipment: 2 (12-cup) mini cupcake pans, food processor.
Preheat oven to 350 degrees F.
Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes.
Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini phyllo shells in wells of 2 mini cupcake pans.
Add 1 teaspoon of the nut mixture into each shell.
Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes.
Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
Refrigerate at least 5 hours, or overnight. (I only managed to refrigerate for about 20 minutes and then they all just disappeared!).