Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Natural American pistachios, chopped
3 tablespoons Sugar
¼ teaspoon each Ground cinnamon and cloves
Fillo pastry sheets
¼ cup Butter or margarine, melted
Lemon Honey Syrup
Lemon Honey Syrup: Combine ½ cup water, ¼ cup sugar, 2 tablespoons honey, 1 teaspoon lemon juice and ½ teaspoon grated lemon peel. Bring to a boil; reduce heat and simmer 10 minutes. Remove from heat; keep at room temperature.
Combine pistachios, sugar, cinnamon and cloves. Set aside. Unroll fillo sheets and place between waxed paper and under damp tea towel to prevent drying. Remove 3 sheets, place on another tea towel and brush with melted butter. Cover with three more sheets; brush with butter. Cut fillo into 12 (4 inch) squares. Press each square into muffin cups over pistachio mixture, placing points of fillo squares between points of bottom layers. Sprinkle 2 teaspoons pistachio mixture over fillo into each muffin cup. Make 2 to 3 small slashes through all fillo thicknesses in each muffin cup. Bake at 300° F. 20 to 25 minutes or until light brown. Remove from oven; immediately spoon warm Lemon Honey Syrup over each Baklava Petal Cup.