STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I wanted a dessert for a Greek-themed dinner, but the only one I could think of was baklava, and I don't like working with those sheets of phyllo. This is a nice easy preparation with all the flavor of the original!”
30 tarts

Ingredients Nutrition


  1. Make syrup first so that it can cool before topping: In a small saucepan, combine honey, sugar and water. Bring to a low boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook uncovered over medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.
  2. Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 1 ½ tablespoons melted butter together in a bowl and mix thoroughly.
  3. Spoon nut filling into phyllo cups and bake according to package directions, 10-15 minutes. (It’s neater if you fill the cups over the bowl of filling.).
  4. Allow cups to cool for 10 minutes. Spoon room temperature syrup over cups. Allow to stand covered, at least 3 hours or overnight.
  5. Note: I used the last of my honey for this recipe, so after the syrup had come completely to room temperature, I used a funnel to pour it back into the honey bottle. Then when topping the cups I just squeezed syrup onto each one – that saved a lot of sticky mess.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a