Baklava blossom tarts

Instructions

• Preheat oven to 350F (180C). Lay 1 sheet phyllo on a cutting board. Brush with melted butter. Lay another piece overtop, matching edges, and again brush with butter. Repeat until a total of 4 sheets are stacked and buttered. Make another stack with remaining 4 sheets, buttering between each sheet. Then, turn each stack over and brush top with butter. With a sharp knife, cut each stack into 6 equal rectangular pieces. Fit each piece into a 2-inch (5-cm) muffin cup, pressing gently into bottom. Then, gently push excess phyllo down sides until only about 3/4-inch (1.5 cm) phyllo is left above cup rim. These uneven edges of phyllo will form a "blossom." Don't worry if phyllo is very wrinkled inside cup. Brush inside with melted butter.

• Peel and core apples and coarsely chop. Measure out 2 cups and place in a mixing bowl. Sprinkle with cinnamon and stir in almonds. In another mixing bowl, using an electric mixer on medium, beat egg whites and sugar until soft peaks form when beaters are lifted, about 2 minutes. Using a spatula, fold in apple mixture just until combined.

• Spoon apple mixture into each phyllo-lined cup. Bake in centre of preheated oven until apples are tender and phyllo is golden, about 30 minutes. Remove from oven and immediately drizzle 1 tablespoon honey over filling in each hot tart. Serve warm, on a dessert plate with a knife and fork. These tarts should be served the same day they are made since phyllo pastry quickly loses its crispness.