by Heather Schmitt-Gonzalez / Thursday, August 6, 2009
Walnuts + Maple Syrup + Phyllo = Heavenly Bites
With visions of mountains of mini's in my head...Mini Maple Walnut Phyllo Tarts adapted from this recipe at AthensFoods by girlichef
yield: ~48 mini tarts
1 c. maple syrup
2 Tbs. melted butter, cooled
1 tsp. walnut extract (or vanilla if you don't have this)
1 1/4 c. chopped walnuts
20 sheets phyllo dough, thawed (~1/2 box)
1/2 c. melted butter
Preheat oven to 350 degrees F. In a medium bowl, combine maple syrup, eggs, melted butter and maple extract, mixing well. Stir in walnuts. Set aside to work with phyllo.
Once everything else is ready to go, lay out a cutting board a little larger than your sheets of phyllo. Working quickly, lay out 1 sheet of phyllo and brush with melted butter. Carefully set another sheet over the first and brush with melted butter again. Repeat until you have 5 total sheets of phyllo done in this manner. Using a 3" round cutter, cut circles from the prepared phyllo. You should get ~12 circles.
Push one circle into each whole of a mini-muffin tin to make the shell. I sprayed the tins with pan spray first, just to be safe...but I don't know, it may not have been necessary. I mean, that's a lot of butter! Anyhoo...continue layering the phyllo & butter and cutting until you've done all 20 sheets. You should end up with ~48 little shells. I have a silly number of mini muffin/tart tins, so I was able to make all of these at once. If you don't, then just do them a few at a time, covering the phyllo in between times.
Place the tins in preheated oven and bake for 10-12 minutes, or until filling looks thick and somewhat set and shells are golden. Cool for a few minutes, and then pop these beauties out. But a word of caution...these are addicting!!! Yes, I succeeded in making mini (not so heavy) tarts, but I immediately commenced in eating enough to make up a whole slice or two of the regular-sized variety. That crisp, buttery, melt-in-your-mouth phyllo shell with just-right maple walnut, gooey goodness nestled inside could be enough to make you groan. I did.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.