Lazy baklava

Ingredients:

• 1/2 cup almonds
• 1/2 cup walnuts
• 1/4 cup chopped dried apricots
• 1/4 cup bread crumbs
• 2 tablespoons of sugar
• 1.5 tsp ground cinnamon
• 1/4 tsp ground cloves
• A pinch of salt
• 110 g melted butter, in portions
• 3 tablespoons of honey
• 12 sheets of filo dough
• Additional equipment: 12 small muffin tins

Preparation:

1. Preheat oven to 180°C.
   
   Place the almonds, walnuts, dried apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Process until smooth. Transfer to a small bowl. Add 2 tablespoons of melted butter and honey and blend.
2. Place 1 sheet of phyllo dough on a dry work surface. Using a pastry brush, lightly brush the entire surface with the remaining melted butter. Top the first sheet with a second sheet and brush it with melted butter as well.
   
   Lay out 6 sheets of dough in this manner. Cut the rectangle of stacked dough sheets into 12 pieces (cut lengthwise into 4 pieces and crosswise into 3 pieces).
3. Gently press each piece of dough into a muffin liner. Press a tablespoon of the nut mixture into each phyllo shell. Gather the ends of each dough square and fold them over to form a knot. Form the remaining knots using other muffin liner cups.
   
   Bake until the edges of the dough are golden brown, about 20-25 minutes. When the baklava is cool enough to avoid burning your hands, remove the balls from the molds and transfer them to a serving plate.