INGREDIENTS
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1/2 cup pistachios
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1/2 cup walnuts
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1/2 cup almonds
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1 lemon, zested
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1/4 cup, plus 3 tablespoons sugar
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2 tablespoons butter, melted
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon vanilla extract
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2 boxes mini filo shells, 15 shells each
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1/2 cup water 1/4 cup honey
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Special equipment: 2 (12-cup) mini cupcake pans, food processor