Breakfast Baklava
Honey, almond and walnut halves come together in this Turkish dessert, scented with cinnamon and baked in the oven. Serve with syrup.
1 hr 35 min · Serves 8 · Medium
Ingredients
Syrup
Nut filling
Biscuits
Method
Start cooking mode- Prep 35 min · Cook 60 min · 95 min total
- medium
- 1
Heat oven to 350°F. Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
- 2
In 1-quart saucepan, mix syrup ingredients; heat to boiling. Remove from heat; cool 10 minutes.
- 3
Discard whole cloves. Meanwhile, in food processor bowl with metal blade, place filling ingredients.
- 4
Cover; process with on-and-off pulses until finely chopped: set aside. Separate dough into 8 biscuits.
- 5
Separate each biscuit into 3 layers. Place 1 biscuit layer in bottom of 1 muffin cup. Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
- 6
Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
- 7
Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
- 8
Top with third biscuit layer. Brush with syrup; sprinkle with 1 teaspoon nut filling. Repeat with remaining biscuits.
- 9
Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup.
- 10
*To make ahead, prepare as directed through step 4; cover and refrigerate overnight. Bake as directed.
- 11
Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
