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Biscuits, Muffins

Breakfast Baklava

breakfast-baklava

Cook Time: 22 Min

Yield: 8 Servings

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breakfast-baklava

Ingredients

SYRUP

  • ½ C. granulated sugar
  • 1 C. honey
  • ⅔ C. water
  • 4 tsps. lemon juice
  • ¼ tsp. Spice Island® Ground Saigon Cinnamon
  • ⅛ tsp. salt
  • 6 whole cloves or ¼ tsp. Spice Island® Ground Cloves

NUT FILLING

  • ½ C. sliced, blanched almonds
  • ¼ C. walnut halves or pieces
  • 1 Tbsp. granulated sugar
  • ½ tsp. Spice Island® Ground Saigon Cinnamon
  • Dash salt

BISCUITS

  • 2 ¾ C. all purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 4 oz. cream cheese, cut into ½-inch pieces, cold
  • ¼ C. unsalted butter, cut into ½-inch pieces, cold
  • 1 C. buttermilk

Directions

  1. Preheat oven to 350° Generously spray 8 (2 ¾ x 1 ¼ – inch) nonstick muffin cups with a non-stick cooking spray like Baker’s Joy®.
  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 nut filling ingredients. Cover; process with on-and-off pulses until finely chopped.  Set aside.
  4. In the bowl of the food processor (can use the same bowl/blade from nut mixture), add flour, baking powder, baking soda, and salt. Pulse to combine.
  5. Add the cream cheese and butter and pulse until mixture is a coarse meal. Remove from food processor and place in a large bowl.
  6. Add buttermilk and mix with a rubber spatula or wooden spoon until a dough starts to form.
  7. Dump dough onto a clean, lightly floured counter and work into a ball. Roll dough with a floured rolling pin to ¼-inch thickness and cut out biscuits with a 3-inch biscuit cutter.  Reroll dough as needed to get 24 biscuits.
  8. Place 1 biscuit in the bottom of each of the 8 muffins tin cups. Brush dough with syrup; top with 1 ½ tsp. nut filling and drizzle with 1 ½ tsp. syrup. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.  Brush with syrup; top with 1 ½ tsp. nut filling and drizzle with 1 ½ tsp. syrup.  Top with third biscuit layer.  Brush with syrup; sprinkle with 1 tsp. nut filling.  Reserve remaining syrup.
  9. Bake 18-22 minutes or until deep golden brown. Cool 1 minutes.  Remove from pan.  Serve warm with remaining syrup.

Breakfast Baklava

breakfast-baklava

Cook Time: 22 Min

Yield: 8 Servings

Ingredients

SYRUP

  • ½ C. granulated sugar
  • 1 C. honey
  • ⅔ C. water
  • 4 tsps. lemon juice
  • ¼ tsp. Spice Island® Ground Saigon Cinnamon
  • ⅛ tsp. salt
  • 6 whole cloves or ¼ tsp. Spice Island® Ground Cloves

NUT FILLING

  • ½ C. sliced, blanched almonds
  • ¼ C. walnut halves or pieces
  • 1 Tbsp. granulated sugar
  • ½ tsp. Spice Island® Ground Saigon Cinnamon
  • Dash salt

BISCUITS

  • 2 ¾ C. all purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 4 oz. cream cheese, cut into ½-inch pieces, cold
  • ¼ C. unsalted butter, cut into ½-inch pieces, cold
  • 1 C. buttermilk

Directions

  1. Preheat oven to 350° Generously spray 8 (2 ¾ x 1 ¼ – inch) nonstick muffin cups with a non-stick cooking spray like Baker’s Joy®.
  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 nut filling ingredients. Cover; process with on-and-off pulses until finely chopped.  Set aside.
  4. In the bowl of the food processor (can use the same bowl/blade from nut mixture), add flour, baking powder, baking soda, and salt. Pulse to combine.
  5. Add the cream cheese and butter and pulse until mixture is a coarse meal. Remove from food processor and place in a large bowl.
  6. Add buttermilk and mix with a rubber spatula or wooden spoon until a dough starts to form.
  7. Dump dough onto a clean, lightly floured counter and work into a ball. Roll dough with a floured rolling pin to ¼-inch thickness and cut out biscuits with a 3-inch biscuit cutter.  Reroll dough as needed to get 24 biscuits.
  8. Place 1 biscuit in the bottom of each of the 8 muffins tin cups. Brush dough with syrup; top with 1 ½ tsp. nut filling and drizzle with 1 ½ tsp. syrup. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.  Brush with syrup; top with 1 ½ tsp. nut filling and drizzle with 1 ½ tsp. syrup.  Top with third biscuit layer.  Brush with syrup; sprinkle with 1 tsp. nut filling.  Reserve remaining syrup.
  9. Bake 18-22 minutes or until deep golden brown. Cool 1 minutes.  Remove from pan.  Serve warm with remaining syrup.

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