Breakfast Baklava Recipe

Breakfast Baklava Recipe

  • Syrup
  • 1/4 cup Domino® or C&H;® Granulated Sugar
  • 1/2 cup honey
  • 1/3 cup water
  • 2 teaspoons lemon juice
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 3 whole 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 Domino® or C&H;® Granulated Sugar
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • Biscuits
  • 1 (16.3 ounce) can Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits
  1. Heat oven to 350 degrees F. Generously spray 8 (2 3/4×1 1/4-inch) nonstick muffin cups with CRISCO(R) 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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