Apricot and Walnut Filo Cups

<ol><li>Special Equipment: a 12-count mini muffin pan </li><li> Place an oven rack in the centre of the oven and preheat to 190°C.</li><li> In the bowl of a food processor, pulse together the apricots, walnuts, honey, one tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces. </li><li>Place a sheet of filo pastry on a work surface

Brush the dough with melted butter

Place another sheet of dough on top and brush with melted butter

Repeat with remaining dough and melted butter

Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle

Cut the dough into 12 (3-inch) square pieces

Gently press each piece of dough into the muffin pan

Spoon the apricot filling into the cups

Bake for 12 to 14 minutes until the pastry is golden

Remove from the oven and let the phyllo cups cool for 10 minutes

Using a dessert spoon or a small spatula, remove the filo cups from the pan

Place on a rack and cool completely. </li><li>Arrange the phyllo cups on a platter, garnish with orange zest, if using, and sprinkle with nuts and serve

Or, store in an airtight plastic container for up to 4 days. </li></ol>