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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
Syrup
1/4 cup sugar
1/2 cup honey
1/3 cup water
2 tsp lemon juice
1/8 tsp ground cinnamon
Dash salt
3 whole cloves or dash ground cloves
Nut Filling
1/2 cup sliced blanched almonds
1/4 cup walnut halves and pieces
1 tbsp sugar
1/2 tsp ground cinnamon
Dash salt, if desired
Biscuits
1 can (16.3 oz) Flaky Layers Butter refrigerated biscuits (8 biscuits)
Heat oven to 350. 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 tsp nut filling and drizzle with 1 1/2 tsp 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 tsp nut filling and drizzle with 1 1/2 tsp syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 tsp 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.
NOTE: 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.
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BREAKFAST BAKLAVA
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
Syrup
1/4 cup sugar
1/2 cup honey
1/3 cup water
2 tsp lemon juice
1/8 tsp ground cinnamon
Dash salt
3 whole cloves or dash ground cloves
Nut Filling
1/2 cup sliced blanched almonds
1/4 cup walnut halves and pieces
1 tbsp sugar
1/2 tsp ground cinnamon
Dash salt, if desired
Biscuits
1 can (16.3 oz) Flaky Layers Butter refrigerated biscuits (8 biscuits)
Heat oven to 350. 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 tsp nut filling and drizzle with 1 1/2 tsp 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 tsp nut filling and drizzle with 1 1/2 tsp syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 tsp 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.
NOTE: 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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