Open-faced Dry Fruit Baklava Tartelettes

Open-faced Dry Fruit Baklava Tartelettes

Yet another good use for a muffin tin (I keep looking for such, non-stop)! The phyllo sheets are cut in squares,  laid in each hole of the muffin tin, and buttered with melted butter (each tartelette has three sheets stacked on top of each other). They bake until brown and crunchy at 385F for about 15 minutes, after which you spoon in the stuffing.

The stuffing: I boiled one cup of chopped dried fruits of all kinds (apricots, raisins, cranberries), and 1 cup  grated pumpkin in two cups of water, 3/4 of a cup of brown sugar and the usual spices – cloves, cinnamon, cardamom. After I boiled this for 30 minutes I drained the fruits (saved some of the syrup on the side); mixed them with chopped nuts, 3 tablespoons of coconut sugar and 4 tablespoons of breadcrumbs. Added the stuffing to each tartelette, and then I topped off with 2-3 tablespoons of the  syrup. Returned the tin to the oven and  baked for another 15 minutes.

Not pictured here – some date syrup was sprinkled on top, to much positive effect.

So there, another baklava variation, that’s quite portable and fruity.