2 Tablespoons diced dried apricots
1/3 cup chopped mixed dry roasted nuts (almonds, pistachios, walnuts, hazelnuts, peanuts and pecans)
1 teaspoon dry roasted sunflower kernels
½ teaspoon flax seed
1 ½ tablespoons apricot preserves
1/8 teaspoon ground cinnamon
1 package (1.9 ounce) Athens mini fillo shells, thawed
2 Tablespoons dark chocolate baking chips, melted according to package directions
Preheat oven 350 degrees F.
In a medium size bowl combine apricots, mixed nuts, sunflower kernels, and flax seed. Set aside. In a small microwavable bowl add apricot preserves and cinnamon; cook in microwave on high 10 seconds or until melted. Stir and add to fruit and nut mixture; stir well to combine and set aside.
Place mini fillo shells on a medium baking sheet; bake 5 minutes. Fill each shell with one teaspoon of the fruit and nut mixture. Drizzle melted dark chocolate over top of each Fruit and Nut Baklava; allow chocolate to set 5 minutes before serving.