White cake baked into phyllo shells. Topped with honey flavored buttercream and candied walnuts.
4 1.9 oz boxes of Phyllo shells
1 18.25 oz box of White cake mix (plus ingredients listed on package)
1/2 cup butter softened
4 tablespoons honey
2 cups powdered sugar
3 tablespoons heavy cream
1 1/2 cup walnuts, chopped
1 egg white
4 tablespoons white sugar
4 tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Preheat oven to 300 degrees. Line a baking sheet with parchment paper, In a bowl, combine nuts, egg whites, both sugars, cinnamon and cloves. Bake in oven for 30 minutes. Let nuts cool completely.
Increase oven temperature to 350. Arrange phyllo shells on baking sheets, set aside.
Prepare cake mix according to package directions. Using a small cookie scoop, carefully fill each shell, making sure batter does not overflow. Bake in oven for 8-10 minutes, or until cake is very lightly toasted around edges and a toothpick inserted comes out clean. Remove to a cooling rack. Meanwhile prepare buttercream.
In a mixer, combine softened butter and honey, mixing until smooth. Carefully mix in powdered sugar. Add heavy cream until frosting is desired consistency, adding more cream or sugar as necessary.
Pipe a small amount of frosting on each cooled phyllo cup. Break a part walnuts and place a small piece onto each cup. Makes 60 cups
Recipe by Lemons for Lulu at http://www.lemonsforlulu.com/2012/12/27/baklava-bites/