Baklava Tarts
A Turkish tart of cream cheese, walnuts and lemon, scented with cinnamon and nutmeg and baked in the oven.
50 min · Serves 12 · Medium
Ingredients
Pastry
Walnut filling
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
To make pastry: Dump everything into a bowl, roll up your sleeves and get your hands right into it. Work the dough well and knead for a couple of minutes. Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
- 2
Make 12 balls of equal size out of the dough and tamp a pastry ball down into each of 12 non-stick muffin cups, making sure pastry covers bottom and comes 3/4s of the way up sides.
- 3
To make filling: Mix all filling ingredients together well. Carefully distribute filling mixture into pastry-lined muffin cups.
- 4
Preheat oven to 375°F.
- 5
Bake for 25-30 minutes. The pastry should be a light golden colour (loosely tent with aluminium foil if walnuts are browning too quickly, but the mixture will be dark – like a pecan or walnut pie). Wait 2 minutes after removing from oven and very carefully, using the tip of a thin, pointed knife, gently knudge each tart out of its cup and transfer to a rack to cool. Some tarts may be a little stuck, just run the tip of the knife around then knudge gently.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
