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Bake-Off® Contest 43, 2008
Culver City, California

Breakfast Baklava

Layers of flaky biscuits hold a tempting and traditional honey-nut filling.

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  • prep time 35 min
  • total time 60 min
  • ingredients 13
  • servings 8
 

Ingredients

Syrup

1/4
cup sugar
1/2
cup honey
1/3
cup water
2
teaspoons lemon juice
1/8
teaspoon ground cinnamon
Dash salt
3
whole cloves or dash ground cloves

Nut Filling

1/2
cup sliced blanched almonds
1/4
cup walnut halves and pieces
1
tablespoon sugar
1/2
teaspoon ground cinnamon
Dash salt, if desired

Biscuits

1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with CRISCO® Original No-Stick Cooking Spray.
  • 2 In 1-quart saucepan, mix syrup ingredients; heat to boiling. Remove from heat; cool 10 minutes. Discard whole cloves.
  • 3 Meanwhile, in food processor bowl with metal blade, place filling ingredients. Cover; process with on-and-off pulses until finely chopped. Set aside.
  • 4 Separate dough into 8 biscuits. 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. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit. Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 teaspoon nut filling. Repeat with remaining biscuits. Reserve remaining syrup (about 1/2 cup).*
  • 5 Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup.
  • 1 Heat oven to 350°F. Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with CRISCO® Original No-Stick Cooking Spray.
  • 2 In 1-quart saucepan, mix syrup ingredients; heat to boiling. Remove from heat; cool 10 minutes. Discard whole cloves.
  • 3 Meanwhile, in food processor bowl with metal blade, place filling ingredients. Cover; process with on-and-off pulses until finely chopped. Set aside.
  • 4 Separate dough into 8 biscuits. 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. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit. Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 teaspoon nut filling. Repeat with remaining biscuits. Reserve remaining syrup (about 1/2 cup).*
  • 5 Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup.

EXPERT TIPS

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Expert Tips

*To make ahead, prepare as directed through step 4; cover and refrigerate overnight. Bake as directed. Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
3g
3%
),
Cholesterol
0mg
0%;
Sodium
570mg
570%;
Total Carbohydrate
52g
52%
(Dietary Fiber
1g
1%
  Sugars
31g
31%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008