Cooking with Paula Deen

COOKIES & CANDIES

Honey Baklava Cups

Makes 75

1 cup chopped walnuts
1 cup chopped pecans
½ cup slivered almonds
¼ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
5 (1.9-ounce) packages frozen mini phyllo cups
½ cup unsalted butter, melted
Honey Citrus Syrup (recipe follows)

1. Preheat oven to 325˚.

2. In the work bowl of a food processor, pulse together walnuts, pecans, almonds, sugar, cinnamon, and cloves until nuts are almost ground.

3. Place phyllo cups on a rimmed baking sheet. Brush inside of shells with melted butter. Spoon nut mixture into phyllo cups.

4. Bake until nuts are golden brown, 18 to 20 minutes. Let cool for 30 minutes. Gently remove baklava cups from pan, and place cups in paper liners. Spoon Honey Citrus Syrup over each baklava cup. Let stand for 2 hours.

Honey Citrus Syrup

Makes about 1 cup

¾ cup water
½ cup sugar
½ orange, thinly sliced
½ lemon, thinly sliced
1 cinnamon stick
¼ cup honey

1. In a small saucepan, bring ¾ cup water, sugar, orange slices, lemon slices, and cinnamon stick to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes. Strain mixture, discarding solids. Stir honey into sugar mixture. Let cool for 10 minutes.

White Chocolate Peppermint Fudge

Makes about 36 pieces

1 cup sugar¾ cup unsalted butter¾ cup evaporated milk1½ cups white chocolate chips1 (7-ounce) jar marshmallow crème½ teaspoon peppermint extract1 cup crushed soft peppermint sticks

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