Recipe
modified by You Want Me to Cook? – April 26, 2011
Pistachio
Baklava Tartlets recipe originally published
by Food Network – April
2012.
I love
baklava, but do not have the patience to make it. I keep thinking about the sticky mess the
honey/sugar syrup is going to leave in my kitchen. I’d rather spend the time looking for a baker
that makes a good one than scrubbing my kitchen.
Yet
when I saw this recipe, I was excited to try it! It isn’t baklava, but it’s got all the same
flavors and gets it close enough.
© You Want Me to Cook? Pistachio Baklava Tartlets |
I
may have overcooked my tartlets a little but they still look pretty good. As good as Food Networks…
© Food Network
|
These
look delicious where mine looked like something you might try if you didn’t
find anything better on the dessert table.
Assessment:
for
more details about what my ratings mean, go to Gretchen’s Rating System
Mess:
SIGH –
I had to shell the pistachios myself because I couldn’t find them chopped. While it doesn’t seem like it would be messy,
it was. There was a lot of gooey equipment that had to
be cleaned and the gooeyness seemed to spread to my cabinets.
Start-to-Finish
Time:
AROUND 30
MINUTES – Since you’re using the convenience of pre-made tartlets,
it isn’t going to take you as long as you may think. I probably could have shaved 10 minutes off
that time had I found pre-shelled and pre-chopped pistachios. Essentially this could be something to
quickly whip up for dessert if you don’t have anything planned. Of course, the real question is “would you
have these ingredients necessarily on hand?”
Prep
Work:
SLIGHT BLOOD
LOSS – I never go without grating my own finger when I’m getting
lemon zest. Maybe one day someone will
teach me how NOT to do this. For now, I
just have scraped knuckles.
Ease
of Recipe:
THE BASICS –
You don’t have to make any dough or form tartlets. Even the filling doesn’t require boiling
simple syrup. Just don’t touch the
filling! For the love of Pete… don’t
touch it!
Overall:
NOT BAD –
At first I would have given this a YUMMY rating, but these little devils turn into rock. You almost break your teeth
biting into it and then it gets stuck in your teeth worse than a Bit-o-Honey. P.S. I
don’t think they make Bit-O-Honey anymore.
At least it isn’t on Nestle’s website.
Recipe Information:
I am not a doctor or dietician.
I make my nutritional assessments with the aid of Spark Recipes. I run the original recipe and my altered
recipe through their calorie counter and then compute the differences I
find. My numbers are to be used as a
guideline. Anyone who is under dietary
medical supervision should follow the advice of their medical professional if
their opinion differs from mine. PLEASE!
Servings:
not specified
Total
Time: 25 minutes
Prep
Time: 10 minutes
Cook
Time: 15 minutes
There
isn’t much detail about this recipe except how much time it is supposed to take
you to make it. I’m going to gather that
a serving is a single tartlet, although that is a pretty small piece. It took me a little longer to make this
recipe than the 25 minutes specified.
Not much longer though. Here’s how
my timing worked out:
- Prep: 13 minutes
- Hands-on Time: 23 minutes (some done during bake time)
- Cooking Time: 10 minutes
- Total Time: 33 minutes
I
started making the filling before the shells were completely golden. Whether or not you do this is up to you, but
keep in mind that once it is done, it won’t take very long before it starts to
set and get hard.
Nutritional
Information:
None given
I was actually surprised that Food Network didn’t give me
any nutritional information. It worried
me a little because a lot of recipes that do this are hiding something. So, I computed the nutritional information
using my ingredients and here’s what came out:
- Calories 88.6
- Total Fat 5.1 g
- Saturated Fat 2.6 g
- Polyunsaturated Fat 0.3 g
- Monounsaturated Fat 1.3 g
- Cholesterol 10.4 mg
- Sodium 23.8 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 0.2 g
- Sugars 9.1 g
- Protein 0.8 g
At
first glance, my thought was that these numbers aren’t all that awful. Then I started to reflect on how small of a
tartlet this actually was. If you like
it, chances are you’re going to eat more than one. If you eat only two (and that still is a
pretty small amount) you’ll be consuming 18g of sugar.
Ingredients:
Changes denoted by red text
© You Want Me to Cook? Pistachio Baklava Tartlets - ingredients |
5
tablespoons butter, unsalted and divided
15
mini phyllo shells
1/4
cup pistachios, chopped
1/4
cup honey
1/4
cup sugar
1
teaspoon lemon juice
1/4
teaspoon lemon zest
1/4
teaspoon allspice
pinch
of salt
2 tablespoons grated chocolate
Fit Wash
Ingredient
Notes:
Butter – The
recipe doesn’t specify whether to use salted or unsalted. I went with unsalted since that is typically
used in baking.
Mini-Phyllo
Shells
– you’ll find these in the freezer section with frozen desserts and pie crusts.
Pistachios
–
I couldn’t find any shelled, so I bought in-shell and had to crack them
open. That is one of the reasons I had
13 minutes worth of prep time. To figure
out how many to open, I scooped out a heaping 1/4 cup.
Lemon
Juice and Lemon Zest – It was less than half of a small lemon. Make sure you zest the lemon first before
squeezing it for the juice. It’s just a
lot easier that way.
Chocolate
- There wasn’t a specific amount of chocolate so I grated a tablespoon at a time and ended up with 2 tablespoons.
- They also didn’t specify a type of chocolate to use. I went with the most common baking chocolate – semi-sweet.
Fit
Wash
– Since you’re going to be using the peel and juicing a lemon (where you can
cross-contaminate the juice with the peel), you’re going to want to give it a
good cleansing. For thick peel fruits, I
tend to use a vegetable brush, but I also will use my Fit Wash since it always
seems less waxy after I’ve cleaned it.
Equipment Needed:
© You Want Me to Cook? Pistachio Baklava Tartlets - equipment |
Mini-Chop
Cutting
Board
Sharp
Knife
Juicer
Microplane
Skillet
Large
Spoon
Baking
Sheet
Pastry
Brush
Equipment
Notes:
Mini-Chop
– This isn’t a necessity, but is one of the easiest ways to
chop pistachios.
Cutting
Board, Sharp Knife and Juicer – You can buy lemon juice in a jar,
but the best tasting juice will be from a fresh lemon.
Directions:
(1) Melt 1 tablespoon of butter in a small bowl.
The recipe originally has you melting all of the butter in a skillet and then measuring out a tablespoon to brush on the mini-phyllo shells. It was much easier to melt a single tablespoon to brush over the shells so I knew I wasn’t using more of the butter than necessary.
(2) Place mini-phyllo shells on a baking sheet and brush with 1
tablespoon of the melted butter.
(3) Melt the rest of the butter in a skillet over medium
heat.
© You Want Me to Cook? Pistachio Baklava Tartlets - baked shells |
(4) Bake at 350-degrees F until just golden, 10 minutes.
© You Want Me to Cook? Pistachio Baklava Tartlets - filling |
(5) Meanwhile, add chopped pistachios, honey, sugar, lemon
juice, lemon zest, allspice and salt to the butter in the skillet; cook,
stirring until thick, 5 minutes.
© You Want Me to Cook? Pistachio Baklava Tartlets - filled before chocolate |
(6) Divide among the shells and sprinkle with grated chocolate.
Let cool.
These
tasted good, but they cooled like little bricks and were hard to chew. They weren’t super sweet and you could really
taste the allspice in them. I’m still
unsure how I feel about them. They
weren’t bad, but they weren’t great either.
My husband ate most of them over a course of a week. Since I usually can’t keep sweets in the
house for more than a couple days, I figure they weren’t his most favorite
things I’ve made.
I’m
honestly not sure what I’d change to make these better, but here’s where I’d
start:
- I probably wouldn’t use all the allspice since it kind of overpowered the tartlets.
- I wouldn’t chop the nuts as fine as I did. Probably a couple of pulses in the mini-chopper tops.
- I would look for larger tartlets to see if they didn’t cool as hard. Someone in the comments of the recipe mentioned that they couldn’t find the mini shells, so they used phyllo dough and cut them out with a round cutter to fit into a mini-tart pan. I could always do the same with a regular muffin pan.
I
really hope someone tries making these and lets me know what they think. Until next time… happy baking!!!
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