Breakfast Baklava
Total Time: 1 hr 35 mins
Preparation Time: 35 mins
Cook Time: 1 hr
Ingredients
- 1/4 cup sugar
- 1/2 cup honey
- 1/3 cup water
- 2 teaspoons lemon juice
- 1/8 teaspoon ground cinnamon
- 1 dash salt
- 3 whole cloves or 1 dash ground cloves
- 1/2 cup sliced blanched almond
- 1/4 cup walnut halves, and pieces
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 dash salt, if desired (optional)
- 1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)
Recipe
- 1 heat oven to 350°f
- 2 generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
- 3 in 1-quart saucepan, mix syrup ingredients; heat to boiling.
- 4 remove from heat; cool 10 minutes.
- 5 discard whole cloves.
- 6 meanwhile, in food processor bowl with metal blade, place filling ingredients.
- 7 cover; process with on-and-off pulses until finely chopped: set aside.
- 8 separate dough into 8 biscuits.
- 9 separate each biscuit into 3 layers.
- 10 place 1 biscuit layer in bottom of 1 muffin cup.
- 11 brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
- 12 place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
- 13 brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
- 14 top with third biscuit layer.
- 15 brush with syrup; sprinkle with 1 teaspoon nut filling.
- 16 repeat with remaining biscuits.
- 17 reserve remaining syrup (about 1/2 cup). *see note below
- 18 bake 18 to 22 minutes or until deep golden brown.
- 19 cool 1 minute.
- 20 remove from pan.
- 21 serve warm with remaining syrup.
- 22 *to make ahead, prepare as directed through step 4; cover and refrigerate overnight.
- 23 bake as directed.
- 24 reheat reserved 1/2 cup syrup in microwave on high 30 to 60 seconds until hot.
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