Baklava Bites

Preheat oven to 300 F. Line a baking sheet with parchment paper.

In a bowl, combine nuts, egg white, both sugars, cinnamon and cloves. Spread the mixture onto a parchment lined baking tray. Bake in oven for 30 minutes. Then remove the tray from the oven and let nuts cool completely. Increase oven temperature to 350 F.

Arrange phyllo shells on baking sheets, set aside.

Prepare cake batter according to package directions. Using a small cookie scoop, carefully fill each shell with the cake batter, 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 the pan from the oven and put the pastries onto a cooling rack.

Meanwhile prepare the buttercream. In the bowl of a stand a mixer using the paddle attachment, combine softened butter and honey, mixing until smooth. Carefully mix in powdered sugar. Add heavy cream, as needed until frosting is desired consistency, adding more cream or sugar as necessary.

Pipe a small amount of frosting on each cooled phyllo cup. Break apart the walnuts and place a small piece onto each cup.

Makes 60 cups.

Frosting adapted from Sourkrout.