Mini baklavas with lemon balm soothing honey

Mini baklavas with lemon balm soothing honey

Servings : 24

Directions : 35 minutes

Cook in : 10 minutes


60 g or 60 ml (¼ cup) of melted butter (to brush the moulds and the phyllo dough)
80 ml (⅓ cup) of lemon balm soothing honey and more for garnish
30 ml (2 tbsp) of butter (for spicy honey mixture)
Zest of 1 lemon
1 ml (¼ tsp) of ground cinnamon
4 sheets of phyllo dough, thawed
250 ml (1 cup) of assorted maple nuts, whole
125 ml (½ cup) of pistachios, whole



  1. Place the rack in the middle of the oven. Preheat the oven to 190°C (375°F). Brush a non-stick 24 cup mini muffin pan with melted butter.
  2. In a Pyrex container, pour the honey and add 30 ml (2 tbsp) of butter. Warm in the microwave oven for about 30 seconds or until the butter is melted. Incorporate the zest and cinnamon. Set aside.
  3. Lightly brush one sheet of phyllo dough with melted butter.* Repeat with the remaining sheets, stacking them.
  4. Using a pastry-cutter, cut 24 discs 7.5 cm (3”) in diameter. Gently push the discs into the pan to form small cups. Distribute the assorted maple nuts and pistachios in the cups. Coat with spicy honey (approximately ½ tsp/cup).
  5. Bake for 8 to 10 minutes. Let cool for 5 to 10 minutes** then unmould. Let mini baklavas continue to cool at room temperature on parchment paper. Drizzle honey onto each mini baklava.

    *Cover the other sheets with a clean cloth.

    **If you wait more than 10 minutes, unmoulding may be more difficult. To unmould, proceed gently using a thin spatula.