Baklava Butter Tarts

Ingredients

• 1 cup unsalted butter, melted
• 3 Tbsp unsalted butter, room temperature
• ½ cup dark brown sugar
• 2 large eggs, room temperature
• ¾ cup pure maple syrup
• ¾ tsp pure vanilla extract
• ½ tsp ground cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp sea salt
• 1/3 cup finely chopped walnuts
• 1/3 cup finely chopped raw almonds, skin on
• 6 sheets phyllo, thawed following package directions

Directions

1. Preheat the oven to 350°F and brush a 12-cup muffin tin with melted butter.
2. In a large bowl and using a hand mixer, whisk the room-temperature butter and sugar until fluffy and light in color, 2 to 3 minutes. Whisk in the eggs one at a time; do not overmix. Stir in the maple syrup, vanilla, cinnamon, cloves, salt, walnuts, and almonds. Set aside until ready to use.
3. Lay a sheet of phyllo on a clean work surface and lightly brush it with melted butter. Repeat this process with the remaining sheets, stacking each sheet on top of each other.
4. With a sharp knife, cut the phyllo stack into 12 equal squares. Carefully press each stacked piece of phyllo into the muffin tin to form a cup. Give the filling a gentle stir and divide it among the phyllo cups.
5. Bake for 25 minutes, until the phyllo is golden and the filling has slightly set. Let them cool for 5 minutes to set in the pan, then remove to a cooling rack.
6. These can be enjoyed warm or at room temperature. They can be refrigerated in an airtight container for up to 3 days. To serve, bake them in a preheated oven at 350°F until the phyllo is crisp, about 5 minutes.
7. Tip: Use a glass measuring cup with a spout to make it easier to fill the cups.

Excerpted from My Cypriot Table by Irene Matys. Copyright © 2025 Irene Matys. Photographs by Irene Matys. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.