Breakfast Baklava

Breakfast Baklava
Breakfast Baklava

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

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.

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