Rosewater Pistachio Baklava Cups

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Ingredients:

  • 1 package phyllo dough
  • 1/2 cup chopped pistachios
  • 1/4 cup chopped almonds
  • 2 tbsp honey
  • 1 tbsp rosewater
  • 1/2 tsp cinnamon
  • 1/4 cup melted butter

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Brush phyllo dough sheets with melted butter, layer them in muffin tins.
  3. Mix pistachios, almonds, honey, rosewater, and cinnamon. Spoon into the phyllo cups.
  4. Fold the phyllo over to enclose the filling and bake for 15-20 minutes until golden and crisp.

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