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Phyllo tartlets with pistachios, cranberries and honey

For Rosh Hashanah, food writer Lauren Chattman makes

For Rosh Hashanah, food writer Lauren Chattman makes filo tartlets with pistachios, cranberries, and honey at her home in Sag Harbor. (September 5, 2012) Credit: Gordon M. Grant

1 (1.9-ounce) box frozen mini phyllo shells

1/2 cup shelled pistachio nuts, coarsely chopped

1/4 cup sweetened dried cranberries

1/4 cup honey

1/2 teaspoon lemon juice

1. Preheat oven to 350 degrees. Place phyllo shells on a baking sheet and bake until golden, 6 to 8 minutes.

2. While phyllo shells are baking, combine nuts, cranberries, honey and lemon juice in a small bowl.

3. Spoon nut-cranberry mixture into warm shells. Let cool completely before serving. Makes 15 tartlets.


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