Breakfast Baklava

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

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Servings 8

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( 31 ) Ratings

31 Ratings

5 Stars 55%

4 Stars 35%

3 Stars

2 Stars

1 Stars

Member Reviews ( 20 )

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Bake-Off® Contest 43, 2008

Wendy Connick

Culver City, California

ingredients 13
Prep Time 35 min
Total Time 60 min

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 Fisher® Chef's Naturals® Sliced Blanched Almonds

1/4: cup Fisher® Chef's Naturals® 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)

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Directions

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.

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.

Review & Comments

Write a Review

shetan2073

report Posted Aug. 25, 2011 9:30 AM

This was a HUGE it with my family and friends. It is easy to make and delicious. I wouldn't change a thing with this recipe. I wish I could give this recipe 1000 stars!

FatesWarn

report Posted Oct. 6, 2009 5:15 PM

I am not a big baklava fan, but I have family members who are and this recipe was a big hit at brunch. Everyone agreed that the muffins really tasted like baklava. While I was assembling the muffins, I was really worried that the syrup was going to leak down the sides of the muffin and cause it to burn, but that didn't happen. I followed the 'make ahead' directions and the recipe did not suffer. I might try to make this again with pistachios, which is what I use when making baklava dessert.

FatesWarn

report Posted Oct. 6, 2009 5:13 PM

omall004

report Posted Dec. 26, 2008 11:05 AM

These are fabulous and quite quick and easy to make! I made them for Christmas brunch and got rave reviews from the entire family. I followed the "make ahead" instructions and assembled them about 24 hours before I baked them. I did have to bake them a few minutes longer than the recipe time range, but otherwise the instructions were great. As someone else said, be sure your biscuits are cold and they will be easier to separate into layers. Also, instead of ground cinnamon in the syrup, I used half a cinnamon stick. The syrup really adds a lot of flavor, so don't skip it when serving! I definitely will make these again!

ABgirl75

report Posted Nov. 26, 2008 4:46 PM

These aren't too bad if you like baklava, but can't handle the work of Philo dough. They are definitely tasty little treats! Few notes though. Trying to divide an unbaked Grands biscuit into 3 layers is tricky, so I just stuck with 2 layers. Also, make sure you have a liner in your oven because the syrup can bubble over, causing a nice little mess. Otherwise, really yummy. Use lots of the nut mixture for a good crunch and I really recommend eating them warm, like specified in recipe. At room temp they are a little on the solid side. I will definitly be making these again!