Ever since I traveled to Greece, then Turkey, I’ve had a passion for baklava. I spent all my days in Athens and Istanbul with sticky fingers, because I had to try a piece of the pastry from every bakery I passed by as we went sightseeing.
When my sister Kate studied abroad in Turkey, she wasn’t allowed back into the states without a box of baklava threatening to leak honey all over her suitcase. Likewise Alex, when he visited family in Greece last year. When it comes to my favorite dessert, I’m demanding.
Amazing baklava takes time to make, so I was happy to improvise a 10-minute version of the dessert using Athens’ convenient mini fillo shells, a creamy filling made with mascarpone cheese and lemon zest, and the signature walnuts tossed in my preferred syrup, which is made with honey, cinnamon, and lemon juice.
I’m sharing the recipe for these festive little desserts over at Phyllo.com. Click over to check out the full post and get the recipe!
I wrote this sponsored post in partnership with Athens Foods. Thanks for reading!
