Ingredients

• 4 sheets Borg’s Puff Pastry, thawed
• 1.5 cups roasted mixed nuts, finely chopped (we used a mix of unsalted walnuts, almonds, cashews, and pistachios)
• 1 tbs butter, melted
• ¼ cup honey
• 1 tsp lemon juice
• ½ tsp ground cinnamon
• 1 egg, lightly whisked
• Extra honey to drizzle

Method

These baklava pies taste SOOO good and they’re easy to make.

Preheat oven to 200º c/180ºc fan forced and line a large baking tray with parchment paper.

Use a round pastry cutter or a sturdy glass and cut 9 (or more) circles from each sheet of puff pastry.

Put a tablespoon of chopped nuts aside.

In a medium bowl, mix together the remaining chopped nuts, melted butter, honey, lemon juice, cinnamon. Combine well.

Position half the pastry circles on the baking tray and place a heaped teaspoon of nut mixture in the middle of each circle.

Top with the remaining pastry circles to encase the filling of each pie.

Crimp the edges with a fork and brush with egg wash.

Bake for 12-15 minutes, or until pies are puffed and golden.

Drizzle the pies with extra honey and sprinkle with reserved chopped nuts. Cool before serving.

The little baklava pies are great with a coffee or serve with pistachio ice cream.