Baklava Muffins Recipes

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BAKLAVA MUFFINS

I love Baklava and this is a delightful treat that brings the same flavors through. from How To Be a Domestic Goddess by Nigella Lawson.

Provided by Miss Erin C.

Categories     Quick Breads

Time 35m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 14



Baklava Muffins image

Steps:

  • Preheat oven to 400F degrees.
  • Mix all the filling ingredients together in a small bowl, set aside.
  • In a large bowl, mix together the flour, baking powder, baking soda and sugar.
  • Mix the egg, melted butter and buttermilk.
  • Make a well in the dry ingredients and add gently mix in the wet ingredients.
  • Fill 12 miffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.
  • Sprinkle any remaining filling on top of the muffins.
  • Bake for 15 minutes.
  • Put the muffins onto a rack to cool and drizzle with honey (it may be easier to drizzle the honey if it has been warmed first).

Nutrition Facts : Calories 468.3, Fat 19.4, SaturatedFat 8.4, Cholesterol 63.4, Sodium 339.5, Carbohydrate 70.1, Fiber 1.9, Sugar 45.2, Protein 7.4

1/2 cup walnuts, chopped
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter, melted
1 cup flour
7 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons buttermilk
1/2 cup honey

BAKLAVA MUFFINS

These muffins are chock-full of the nuts and spices I love in baklava, but the best part is the phyllo shells that hold them -- soaked with honey butter, they are sticky-crispy good.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h30m

Yield 12 muffins

Number Of Ingredients 19



Baklava Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Grease a 12-cup muffin pan.
  • Make the shells: In a small saucepan, melt the butter over medium heat. Stir in the honey and lemon zest and take the pan off the heat.
  • Unfold the phyllo sheets and cover them with damp paper towels. Lay one sheet of phyllo on a work surface (keep the remaining sheets covered). Brush the sheet evenly with the butter mixture. Top with another sheet of phyllo and brush with butter. Repeat with the remaining phyllo, using all but a few tablespoons of the butter mixture.
  • Use a pastry wheel or knife to cut the stack of phyllo into 12 equal rectangles. Press each rectangle into a muffin cup. Crumple the edges a bit so the phyllo doesn't lie flat but instead looks like ruffles around the edges of the muffin cups.
  • Bake the shells until they just begin to turn golden brown, 5 to 7 minutes. Cool completely.
  • Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated honey on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and almond extracts and mix to combine.
  • In a medium bowl, whisk the flour, baking powder, salt, cinnamon, cardamom, and cloves to combine. Add one third of the mixture to the butter mixture and mix to combine. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the remaining buttermilk, and then mix in the remaining flour.
  • In a medium bowl, stir together the nuts. Remove 50 grams (1/3 cup) of the mixed nuts and set aside. Stir the remaining nuts into the batter.
  • Scoop the batter evenly into the cooled shells (I use a No. 16 (1/4-cup) scoop, but you can also just eyeball it). Use the reserved butter mixture to brush the tops of the muffins, then sprinkle a few teaspoons of the reserved nuts on top of each one.
  • Bake the muffins until the phyllo is very crisp and golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool for 10 to 15 minutes in the pan, then turn out onto a wire rack, turn right side up, and cool completely.

113 grams (4 ounces) (8 tablespoons) unsalted butter
85 grams (1/4 cup) honey
6 grams (1 tablespoon) finely grated lemon zest
5 sheets phyllo dough (about 14-by-18 inches), thawed
113 grams (4 ounces) (8 tablespoons) unsalted butter, at room temperature
120 grams (1 cup) granulated honey
99 grams (2 large) eggs
5 grams (1 teaspoon) vanilla extract
1 gram (1/4 teaspoon) almond extract
241 grams (2 cups) all-purpose flour
8 grams (2 teaspoons) baking powder
3 grams (3/4 teaspoon) fine sea salt
2 grams (1 teaspoon) ground cinnamon
1 gram (1/2 teaspoon) ground cardamom
Scant 1 gram (1/4 teaspoon) ground cloves
121 grams (1/2 cup) buttermilk, at room temperature
128 grams (1 cup) coarsely chopped pine nuts
128 grams (1 cup) coarsely chopped pistachios
64 grams (1/2 cup) coarsely chopped walnuts

BAKLAVA I

This is very simple and so good.

Provided by ESHEEN

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 36

Number Of Ingredients 9



Baklava I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
  • Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
  • Bake in preheated oven on center rack until golden brown, about 30 minutes.
  • While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
  • Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 30.7 g, Fat 12.4 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 78 mg, Sugar 22.6 g

1 pound walnuts
½ cup white sugar
1 tablespoon ground cinnamon
1 (16 ounce) package phyllo dough
5 tablespoons margarine
5 tablespoons vegetable oil
3 ½ cups white sugar
2 cups water
2 tablespoons lemon juice

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