Is there anything more iconically Canadian than a butter tart? Of course not, but that whole to-raisin-or-not-to-raisin argument does make them a little contentious too.
Regardless of if you're pro-raisin or anti-raisin (we go both ways, if you're wondering!), you're going to love this unique baklava-butter-tart hybrid recipe from Irene Matys' best-selling cookbook My Cypriot Table Mediterranean Recipes for Gathering, Sharing, and Savoring.
"Mmm, butter tarts. Truly a Canadian classic! Butter tarts aren’t just a dessert; they’re a taste of Canadian history and a sweet reminder of the country’s warm and welcoming spirit. For Greek Cypriots, the same things hold true for baklava," explains Irene Matys in the introduction to this recipe in her cookbook.
She continues, "This recipe is a culinary marriage of these two classics and my two heritages: the rich, gooey sweetness of butter tarts pairs perfectly with the aromatic cinnamon and cloves, nuts, and layers of flaky pastry that define baklava. The best (and sweetest) of both worlds, you might say!"
Baklava butter tarts
⅓ cup unsalted butter, melted 3 Tbsp unsalted butter,
room temperature
½ cup dark brown sugar
2 large eggs, room temperature
¾ cup pure maple syrup
¾ tsp pure vanilla extract
½ tsp ground cinnamon
⅛ tsp ground cloves
⅛ tsp sea salt
⅓ cup finely chopped walnuts
⅓ cup finely chopped raw almonds, skin on
6 sheets phyllo, thawed following package directions
Preheat the oven to 350°F and brush a 12-cup muffin tin with melted butter.
In a large bowl and using a hand mixer, whisk the room-temperature butter and sugar until fluffy and light in color, 2 to 3 minutes. Whisk in the eggs one at a time; do not overmix. Stir in the maple syrup, vanilla, cinnamon, cloves, salt, walnuts, and almonds. Set aside until ready to use.
Lay a sheet of phyllo on a clean work surface and lightly brush it with melted butter. Repeat this process with the remaining sheets, stacking each sheet on top of each other.
With a sharp knife, cut the phyllo stack into 12 equal squares. Carefully press each stacked piece of phyllo into the muffin tin to form a cup. Give the filling a gentle stir and divide it among the phyllo cups.
Bake for 25 minutes, until the phyllo is golden and the filling has slightly set. Let them cool for 5 minutes to set in the pan, then remove to a cooling rack.
These can be enjoyed warm or at room temperature. They can be refrigerated in an airtight container for up to 3 days. To serve, bake them in a preheated oven at 350°F until the phyllo is crisp, about 5 minutes.
(Author's tip: Use a glass measuring cup with a spout to make it easier to fill the cups.)
- Yield:
- makes 12 tarts
