Honey-Lemon Phyllo Nests with Toasted Walnuts

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Working with one sheet of phyllo at a time, brush it lightly with melted butter. Layer another sheet on top and brush again. Repeat this process until you have a stack of 4 buttered phyllo sheets.

   ~5 min
3. 3

   Cut the stacked phyllo sheets into 4 equal squares. Gently press each square into a muffin tin cavity to form a nest shape.

   ~5 min
4. 4

   Repeat steps 2 and 3 with the remaining phyllo dough sheets to create 8 phyllo nests.

   ~10 min
5. 5

   Bake the phyllo nests for 10-12 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly in the muffin tin before carefully transferring them to a wire rack.

   ~12 min
6. 6

   While the nests are baking, prepare the syrup. In a small saucepan, combine honey, water, lemon juice, and lemon zest. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.

   ~5 min
7. 7

   In a dry skillet over medium heat, toast the chopped walnuts for 2-3 minutes until fragrant. Stir in the ground cinnamon.

   ~3 min
8. 8

   Once the phyllo nests are slightly cooled, spoon the warm honey-lemon syrup generously into each nest. Top with the toasted cinnamon walnuts.

   ~1 min
9. 9

   Let the nests sit for about 10 minutes to allow the syrup to soak in before serving.

   ~10 min