Time traveller from the year 1983. Snarky and often angry dispenser of free education of various topics. Real life member of the working class, complete with generational poverty. (If you want to be awesome regarding that, note the presence of the donate button)
Member of the Seaconke Wampanoag Tribe. Writer. Foodie. Gamer. Crafter. Steampunk. Geek.
Special equipment: 2 (12-cup) mini cupcake pans, food processor
Preheat oven to 350 degrees F.
Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.
Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.