Batlawa Tartlets
Virginia Farhat's batlawa filling in crispy phyllo cups — a bite-sized variation
Ingredients
Filling
- 2 cups finely chopped walnuts
- ¼ cup sugar
- 1 tsp orange blossom water
- ½ tsp cinnamon
- Pinch of cloves
Assembly
- Mini phyllo shells (frozen, 15-count packages)
- 4 tbsp butter, melted
Syrup
- 1 cup sugar
- ½ cup water
- 1 tsp orange blossom water
- 1 tsp fresh lemon juice
Photo
Directions
- Make the syrup first: combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, stir until sugar dissolves, then simmer 5 minutes. Remove from heat, stir in orange blossom water. Cool completely.
- Preheat oven to 300°F.
- Mix walnuts, sugar, cinnamon, cloves, and orange blossom water in a bowl.
- Arrange frozen phyllo shells on a baking sheet. Brush each lightly with melted butter.
- Fill each shell generously with the walnut mixture. Press lightly to compact.
- Bake 25–30 minutes until light golden.
- Remove from oven and immediately spoon cold syrup over each tartlet. Let absorb fully before serving.
Tip: The key is cold syrup over hot tartlets — this is what gives batlawa its signature texture.
Storing: Keeps at room temperature up to 1 week, loosely covered.
