Breakfast Baklava Muffins
adapted by Simply Delicious Recipe Swap on FaceBook
1/4 cup granulated Sugar
1/2 cup honey
1/3 cup water
1 tsp. lemon juice
1/8 teaspoon ground cinnamon
3 whole cloves
1/2 cup pistachios, chopped
1/4 cup walnut, chopped
1 tablespoon granulated Sugar
1/2 teaspoon ground cinnamon
Dash salt, if desired
1 can (16.3 oz) Pillsbury Grands! Flaky Layers Butter Tastin' refrigerated biscuits (8 biscuits)
Heat oven to 350°F. Generously spray 8 (2 3/4 x 1 1/4-inch) nonstick muffin cups with 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).
Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup.
This was so nice to NOT have to wrangle with phyllo dough!!!... Make these for breakfast or for dessert. I preferred these hot to warm....cold, the biscuits were too firm. Foods that are warm always have better flavor!
Give these a try...they are fun to make and delicious. I don't think you will be disappointed.