Apple and Coconut Halva Baklava Tarts
A touch of coconut halva spread and brown sugar sweetened apples dress up these crunchy, individually-sized baklava tarts – which are the perfect end to a Rosh Hashanah meal. Serve them warm or at room temperature with dairy or coconut milk-based ice cream, or freshly whipped cream on the side.
1 small Granny Smith apple, peeled, cored, and finely chopped
zest of 1 lemon
1 tablespoon fresh lemon juice
1/3 cup packed light brown sugar 1/2 cup finely chopped pistachios 1/2 cup finely chopped walnuts
1 teaspoon cinnamon
1/4 teaspoon cardamom
6 sheets thawed filo dough
6 tablespoons unsalted butter, melted (or substitute vegetable or coconut oil)
1/4 cup Brooklyn Sesame Halva Spread with Toasted Coconut, divided
Honey, for drizzling
1. Preheat the oven to 400 degrees and set aside a 12-cup muffin tin.
2. In a bowl, stir together the apple, lemon zest, lemon juice, and brown sugar; let stand for 10
minutes until it gets juicy. Stir in the pistachios, walnuts, cinnamon, and cardamom.
3. Place 1 sheet of filo dough on a cutting board (cover the remaining sheets with a damp towel so they do not dry out), and gently brush all over with the melted butter. Place a second sheet on top of the first and continue in this fashion, alternating brushing with butter and stacking filo sheets until there are 6 layers. Use a sharp knife to cut the filo sheet into 12 squares. Arrange 1 square into each well of the muffin tin, pressing it into the bottom and sides.
4. Spoon 1 teaspoon of Halva Spread into the bottom of each cup, then fill two-thirds of the way with the apple-nut mixture. Brush edges of each pastry with a little more melted butter; bake until the pastry is golden, 15-20 minutes. Let cool for 10 minutes in the tin, then carefully remove tarts to a wire rack. Just before serving, drizzle each tart with a little honey.