This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas.
- 1 cup walnuts, chopped
- ½ cup pistachios, chopped
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 30 mini fillo shells
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup honey
- 1 tbsp lemon juice
Preheat oven to 350 degrees. In a food processor, add walnuts, sugar, cinnamon, and cloves and pulse just enough to combine. Nuts can also be hand-chopped, then mixed in a bowl with the sugar, cinnamon and cloves.
Place shells on a baking sheet. Spoon about 1 tsp of nut mixture into each shell, mounding the mixture slightly. Bake 10-12 minutes just until the shells start to turn golden brown.
Make the syrup before making the bites or while they are baking. In small saucepan over medium heat combine the water, sugar and honey and bring to boil. Reduce heat and simmer on low for about 10-
15 minutes until the sauce thickens a bit. Stir in the lemon juice and remove the sauce from the heat. Either cool the syrup and pour it over the hot bites, or let the bites cool while you make the syrup and pour it while still hot over the cooled bites. Either way, pour about a teaspoon of the syrup over the entire surface of each. Serve immediately.
To freeze for future use, do not add the syrup over the bites. Wrap the unbaked bites well and freeze. Thaw the shells for about 30 minutes, then bake 10-12 minutes in a 350 degree oven and proceed as directed above. The syrup can be made ahead and refrigerated for up to 3 weeks.