1package of mini phyllo/fillo shellsI used Athens brand - there's 15 shells
4tablespoonwalnutsheaping
2tablespoonbutter
2tablespoonbrown sugarpacked
2tablespoonhoney
pinchof cinnamon
Instructions
Preheat oven to 350° Line a cookie sheet with aluminum foil or parchament paper.
Crush walnuts. I put them in a ziploc sandwich bag and do a few go overs with a rolling pin.
Add butter and brown sugar in a microwave safe bowl. Microwave for 30-45 seconds or until butter is melted. Stir. (You could do this stovetop in a small saucepan if you prefer)
Stir in walnuts, a pinch of cinnamon and honey until everything is sticky and combined.
Evenly fill phyllo cups with walnut mixture, about 1 heaping teaspoon per cup.
Bake for 10 minutes. Some mixture might ooze out of sides, this is fine.
Let cool on cookie sheet. Garnish with additional walnuts if desired. Enjoy.
Notes
Pistachios may be substituted for walnuts if preferred.