Name: Nutty phyllo tartlets
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 roll phyllo pastry; 3 tbsp melted butter; 50 g (¼ cup) sugar; 50 ml (¼ cup) water; 3-4 cardamom pods, slightly crushed to opend the pods; 30 g roasted almonds; 30 g roasted pistachios; 30 g roasted cashew nuts; ¼ tsp ground cardamom seeds; pinch salt; 5 tbsp dulce de leche (see instructions for making dulce from condensed milk in the notes); a few dried roses (optional)

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Close up of a phyllo tartlet set on an inverted diya. A few more of the same out of focus in the background.

Mithai or sweet treats and the lighting of lamps epitomise the spirit of Diwali for us- the celebration of light and the spreading of joy! To mark the occasion, behold our cute-as-a-button nutty phyllo tartlets. They are delightfully light and crispy and have a sweet, moreish dulce de leche and nut filling.

Our nutty phyllo tartlets are inspired by Mauritian mawa samossas. Mawa samosas are fried crunchy treats with a rich, crumbly mawa (caramel-ly milk solids) filling. Admittedly our tartlets look nothing like the crimped circular or half-moon delicacies. Moreover, the ingredients are different. However, the flavours are instantly reminiscent of the traditional treat.
As much as we love mawa samosa, to say that they are a labour of love is an understatement. First they involve simmering and babysitting milk for hours to make mawa. Thereafter, dough making, rolling, filling, crimping and deep frying ensues! Our tartlets bring forth our favourite parts of mawa samoussas, but with a fraction of the hassle. Phyllo pastry (inspiration from cleobuttera) lends crunchiness whilst a nut and dulce de leche filling imparts nuttiness and caramel-ly deliciousness. They are an absolute winner in our books!

Styling of duce de leche in a glass jar and whole nuts in 3 Indian clay lamps (diyas), set an a timber log platter. A lit diya set in the background.

Hand shot show the process of folding and creasing phyllo pastry into a tartlet. In the background set a a timber log platter are some diyas filled with nuts and in a jar some dulce de leche.

For more Diwali inspiration, check out our past recipes:

Cardamom and rose napolitaines- recipe link
Coco-nutty squares- recipe link
Orange, pistachio and cardamom cookies- recipe link

QUESTIONS YOU MAY HAVE ABOUT OUR NUTTY PHYLLO TARTLETS

What can I replace the phyllo pastry with?
If you cannot find phyllo, you can adapt this recipe in a couple of different ways. You can use shortcrust pastry and make mini galettes with the nutty dulce filling. For a vegetarian shortcrust pastry recipe checkout our banana galette recipe.
Alternatively, you also could use an empanada dough suitable for baking and make baked empanadas with our dulce filling.

Can I use different nuts?
Absolutely!

Nutty phyllo tartlets

Delightfully light and crispy, these nutty phyllo tarrlets have a cardamom flavoured chopped nut and dulce de leche filling.

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Prep Time 20

Cook Time 30

Course Dessert, Tea time

Servings 12 mini tartlets

Ingredients

For the phyllo tartlets

1 roll phyllo pastry
3 tbsp melted butter

Sugar syrup for the phyllo tartlets

50 g (¼ cup) sugar
50 ml (¼ cup) water
3-4 cardamom pods, slightly crushed to opend the pods

For the filling

30 g roasted almonds
30 g roasted pistachios
30 g roasted cashew nuts
¼ tsp ground cardamom seeds
pinch salt
5 tbsp dulce de leche (see instructions for making dulce from condensed milk in the notes)
a few dried roses (optional)

Instructions

For the sugar syrup

In a small saucepan, add the water, sugar and cardamom pods and turn the heat to medium high. Allow the syrup to simmer until all the sugar has dissolved.
Remove from the heat and set aside.

For the phyllo tartlets

Preheat the oven to 160°C.
Unfold defrosted phyllo and cut into approximately 20cm x 14cm rectangles. Cover the phyllo with a damp kitchen towel whilst working to prevent it from drying out.
Each phyllo tartlet requires a rectangle of the phyllo pastry.
Loosely roll the phyllo rectangle around a thin rod-shaped object for example skewers or chopsticks. Do not roll the phyllo dough all the way, instead leave a couple centimetres of dough unrolled (see image in post).
Next, placing your hands at the end of the phyllo push inwards in order to crimple the phyllo. Hold the phyllo dough in the crimple shaped for a few seconds before gently sliding out the rod.
Bring the two ends of the crimpled phyllo together and press together to form into a circular tartlet. Press down the ruffled unfolded part of the phyllo to form a flat base for the tartlet. For the tartlets to hold their shape, place them in a muffin tray or stack them on your baking sheet right next to each other to prevent them from unravelling.
Brush the tartlets with the melted butter and bake for 15-20 minutes or until golden brown.
Once baked remove from the baking tray and set to cool on a rack.
Brush lightly with the cardamom sugar syrup.

For the filling

Finely chop the nuts.
In a bowl, mix the chopped nuts, dulce de leche, cardmom and pinch of salt.

Assembly

Dollop a teaspoon of the filling in the centre of the tartlet.
Decorate with torn rose petals.

Notes

If making you own dulce de leche, follow the instructions below:

Start with a can of condensed milk. Remove the sticker label and place the can in a pot large enough to completely cover the can with water.

Fill with water ensuring the can is fully submerged and turn the pan on medium high heat.

When the water comes to a boil, reduce the heat to medium/ medium-low to allow a simmer. Simmer for 2½-3 hours checking on the level of water every 30 mins and refilling as necessary to keep the can submerged. After 2 hours of simmering you will obtain a light golden dulce de leche; at 3 hours, you will have a darker, more flavourful dulce.