* Active Time: 8 minutes
* Total Time: 10 minutes
INGREDIENTS
2 pkg (1.9 oz each) mini–fillo shells
1/3 cup honey
2 tsp lemon juice
1 cup shelled pistachios
3 Tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 Tbsp melted butter
PREPARATION
1. Heat oven to 350ºF. Place fillo shells on rimmed baking sheet. Stir honey and lemon juice in small cup until blended; set aside.
2. Pulse pistachios, sugar, cinnamon and cloves in food processor just until chopped. Add melted butter; pulse just to distribute.
3. Spoon a rounded teaspoonful into each shell. Bake 8 to 10 minutes until lightly browned.
4. Spoon about 1 tsp honey mixture over hot filling. Cool on baking sheet on wire rack.
