Muffin Tin Baklava Pies

METHOD

1. Step 1: Prep the oven + tin

   Heat the oven to 175°C. Grease a 12-cup muffin tin well (these like to stick if you’re shy with the grease).

2. Step 2: Orange-scent the crust

   Unroll the pie crusts. Sprinkle the zest of 1 orange evenly over the dough, then lightly roll it in so the zest “embeds” into the crust (this makes the pastry smell incredible once baked).

3. Step 3: Make the nut filling

   • 1½ cups finely chopped nuts (walnuts/pistachios/almonds or mix)
   • ⅓ cup maple syrup or honey
   • 2 tbsp coconut sugar (optional)
   • 1 tsp cinnamon
   • ¼ tsp ground cloves or nutmeg
   • Pinch of salt

   Mix everything until the nuts are evenly coated and the filling clumps slightly when pressed.

4. Step 4: Shape the cups

   Cut the dough into ~10 cm circles. Press each circle into a muffin cup, gently pleating if needed (rustic is perfect here). Brush the inside and edges with:

   • 2 tbsp melted butter or coconut oil

5. Step 5: Fill + top (optional)

   Spoon the nut mixture into each cup, pressing lightly so it’s packed. Optional: use dough scraps to add a simple lattice or little strips on top (purely for vibes, but very cute).

6. Step 6: Bake

   Bake 22–25 minutes, until deeply golden and crisp at the edges.

7. Step 7: Make the honey–maple syrup

   While the pies bake (or right after), simmer:

   • ½ cup honey
   • ¼ cup maple syrup
   • ¼ cup water
   • 1 tsp lemon juice

   Simmer 8–10 minutes (gentle bubbles), then remove from heat and stir in:

   • 1 tsp vanilla extract

8. Step 8: Soak + cool

   As soon as the pies come out, spoon warm syrup over the hot pies (go slowly so it has time to absorb). Let cool about 20 minutes before removing from the tin.