Recently, I was given a few bags of Red Walnuts to experiment with. Naturally, the first recipe that came to mind to tryout was Baklava, however, the color of these walnuts is too beautiful to be hidden between layers of filo and butter. The bright red attractive color needs to be seen!
Wanting to show off the stunning color of the Red Walnut the Baklava Bite is born, and she is adorned for the Christmas season with, bright red walnuts and green pistachios.
This is a festive and impressive dessert to make for the holidays. The dried cranberries lend a tart bite to the sweet, lemony syrup. Oh, and simple to make! Everything in the food processor – no layers upon layers or messing with filo sheets. Just a simple dessert and the delicious taste of baklava in adorable bite sized cups.
A little Red Walnut history: Red Walnuts are created by naturally grafting Persian red-skinned walnuts into larger and creamier English walnuts. The result is a softer, creamier and beautiful looking walnut.
In working with Red Walnuts I was surprised to learn that California walnuts account for 99% of US walnuts and ¾ of the world walnuts. They are harvested once a year and most trees are expected to bear fruit for 30 years. To learn more about the farm and the process, please visit Red Walnuts. They share quite an interesting story.
- ¼ cup Red Walnuts
- ¼ cup almonds
- ¼ cup pistachios
- 3 tablespoons dried cranberries
- 2 tablespoons white sugar
- ½ teaspoon cinnamon
- 2 tablespoons melted butter
- 12 store-bought mini filo cups
- 1 cup of sugar
- ½ cup of water
- juice of ½ lemon
- ¼ cup of honey
- Combine sugar, water and lemon juice.
- Boil for about 4 minutes, then slowly add the honey.
- Simmer for 2-5 minutes more and remove from heat.
- In a food processor with the blade attachment, blend together Red Walnuts, almonds, pistachios and cranberries. Pulse until just chopped and still course.
- Pour into a bowl and stir in white sugar, cinnamon and melted butter until combined and a think paste is formed.
- Place the mini filo cups on a small cookie sheet and fill each cup with about 2 tablespoons of the mixture.
- Pack the filling into the cup gently being careful not to break the cup.
- Bake at 350 degrees for 5-10 minutes until the cups are browned.
- Remove from oven and while still warm drizzle about 1 – 1 ½ teaspoons of cooled syrup into each cup.
- Allow to sit for about 30 minutes before serving.
- These can be stored for about 5 days in an airtight container.
In a food processor with the blade attachment, blend together Red Walnuts, almonds, pistachios and cranberries. Pulse until just chopped and still course.
Remove from oven and while still warm drizzle about 1 – 1 ½ teaspoons of cooled syrup into each cup.
iFresh Sales and Market Development graciously gifted me their products to experiment with. As always, all thoughts and opinions are my own. Thank you for supporting Red Walnuts which allows me the opportunity to create content, such as this, for Figs & Feta. If you can’t fine these products in your local market or specialty store you can order them here.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!