Breakfast Baklava Recipes

GREEK BAKLAVA

A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.

Provided by NEONWILLIE

Categories World Cuisine Recipes European Greek

Yield 18

Number Of Ingredients 8

Greek Baklava image

Steps:

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Nutrition Facts : Calories 393.1 calories, Carbohydrate 37.5 g, Cholesterol 27.1 mg, Fat 25.9 g, Fiber 3.1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 196.4 mg, Sugar 19.9 g

Ingredients

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

BREAKFAST BAKLAVA

Source: Pillsbury Bake-Off Contest "Layers of flaky biscuits hold a tempting and traditional honey-nut filling."

Provided by Mom2Rose

Categories Breads

Time 1h35m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 13

Breakfast Baklava image

Steps:

Heat oven to 350°F
Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
In 1-quart saucepan, mix syrup ingredients; heat to boiling.
Remove from heat; cool 10 minutes.
Discard whole cloves.
Meanwhile, in food processor bowl with metal blade, place filling ingredients.
Cover; process with on-and-off pulses until finely chopped: set aside.
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). *see note below
Bake 18 to 22 minutes or until deep golden brown.
Cool 1 minute.
Remove from pan.
Serve warm with remaining syrup.
*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.

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)

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Breakfast Baklava Recipes

GREEK BAKLAVA

BREAKFAST BAKLAVA

Source: Pillsbury Bake-Off Contest "Layers of flaky biscuits hold a tempting and traditional honey-nut filling."

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