Heavenly Baklava

After a car accident and flu I'm finally back. While I was confined to the house I was going through old photos when I found a folder of cupcakes my sister Esti has baked. Esti is a far more talented baker than me and I've never known her to have a flop. Of course she's extremely modest too, which meant that it took a lot of persuasion to get her permission for me to share some of her recipes too. These little baklava babies are one of my favorites!

The inspiration for thesecupcakes is a wonderful and elegant dessert found throughout North Africa and in every country around the Mediterranean basin.

Preheat the oven to 180 degrees celsius (350 degrees fahrenheit)

150g nuts (either walnuts, pistachios, almonds, or a combination)

60g toasted sesame seeds

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 cup honey

1 tablespoon lemon juice

1 teaspoon orange blossom or rose water (I adore rose water)

225g filo pastry dough

125g unsalted butter, melted and slightly cooled

Coarsely chop nuts in a food processor. Transfer to a medium bowl and add sesame seeds, cinnamon and cardmom. Mix well.

In a small saucepanm heat honey with lemon juice and orange blossom or rose water until just liquid and cool to the touch (do not cook). Pour the mixture over nuts and stir well.

Cut filo dough into 12cm squares. Put a square into each regular size cupcake mould. Brush with melted butter. Repeat five more times for each cupcake, staggering the cornders of the square so tht the side of the moulds are entirely covered. Flatten dough with the pastry brush as you go along. Put a heaped tablespoon of the nut and honey mixture in the centre of each cupcake. Using scissors or a very sharp knife, trim off the excess dough to edge of cupcake moulds or leave as is.

Bake for about 15 to 20 minutes until the mixture is brown on top and dough is cooked. Remove from oven and cool. Carefully unmould baklava cups. They will harden as they cool in the mould. Serve in pretty cupcake papers.

One of my favourites to have with baklava is coffee or espresso, but for a more authentic North African experience I'd recommend a glass of sweet mint tea.

Happy baking!