Blueberry And Nut Baklava Spirals Recipes

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NUTTY BAKLAVA



Nutty Baklava image

Make and share this Nutty Baklava recipe from Food.com.

Provided by Leta8076

Categories     Dessert

Time 1h15m

Yield 36 baklavas

Number Of Ingredients 10

1 (17 1/4 ounce) package frozen phyllo pastry, thawed
1 1/4 cups butter, melted
1 1/4 cups flaked coconut, lightly toasted
1/2 cup finely chopped macadamia nuts, toasted
1/2 cup finely chopped pecans
1/2 cup firmly packed brown sugar
1 teaspoon ground allspice
1 cup sugar
1/2 cup water
1/4 cup honey

Steps:

  • Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
  • Set aside.
  • Butter a 13X9 baking pan.
  • Cut phyllo in half, crosswise, and cut each half to fit the pan.
  • Discard trimmings.
  • Cover phyllo with a slightly damp towel.
  • Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
  • Sprinkle one-third of nut mixture over phyllo in pan.
  • Top with 10 sheets of phyllo, brushing each sheet with melted butter.
  • Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo.
  • Cut into diamond shapes, using a sharp knife.
  • (Do not cut through bottom layer).
  • Bake at 350 for 45 minutes or until top is browned.
  • Let cool completely.
  • Combine 1 cup sugar, water, and honey in a medium saucepan.
  • Bring to a boil; reduce heat, and simmer 5 minutes.
  • Remove from heat; drizzle syrup over baklava.
  • Cover and let stand at room temperature 24 hours.
  • *Wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
  • Only take out one sheet at a time.

BLUEBERRY NUT MUFFINS



Blueberry Nut Muffins image

Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.

Provided by Valerie Ulloa Nickerson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
¼ cup vegetable oil
1 cup blueberries
½ cup chopped walnuts

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  • Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 22.9 g, Cholesterol 17.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 274.2 mg, Sugar 5.5 g

BLUEBERRY AND NUT BAKLAVA SPIRALS



Blueberry and Nut Baklava Spirals image

A delicious-sounding, quick and easy recipe for baklava made with hazelnuts, blueberries and filo pastry. Different from the other baklava recipes I found already posted. Certainly not "authentic", but rather a 2005 evolution from the traditional baklava - which I love. I received this recipe in an email this morning from the 'Simply Great Meals' website and, knowing that most people love blueberries, decided to share it. My guess is that the baklava would be good served with honey - a gesture towards traditional baklava - or to be really 2005: with maple syrup or a berry sauce. The recipe makes 10 baklava. How many that would serve depends of course on what else has already been eaten and on whether you serve it on individual serving plates or on ONE serving plate. I've stated that the recipe would serve 8. When I make this, I'll undoubtedly play around with sneaking in a few extra ingredients, but this is the recipe I received from 'Simply Great Meals'; all I've done is to add the first instruction: soggy blueberries would probably result in soggy baklava. I see no reason, by the way, why this recipe couldn't be made with fresh blueberries.

Provided by bluemoon downunder

Categories     Dessert

Time 35m

Yield 10 baklava, 8 serving(s)

Number Of Ingredients 8

425 g john west blueberries, well drained and placed onto absorbent paper towelling
100 g ground almond meal
50 g hazelnuts, chopped
2 tablespoons caster sugar
1/2 teaspoon cinnamon
10 sheets phyllo pastry
olive oil, spray
icing sugar, for dusting

Steps:

  • Drain the blueberries thoroughly in a colander, add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two. Then pat dry with the paper towelling.
  • In a medium bowl combine the nuts, sugar and cinnamon.
  • Gently fold in the thoroughly drained John West Blueberries.
  • Place the pastry sheet onto the bench with the longest edges horizontally in front of you, spray 1 sheet of pastry with cooking spray, arrange 2 tablespoons of the blueberry nut filling along the longest edge, fold over and roll up.
  • Spray the rolled pastry with more oil, coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan. Repeat with the remaining pastry and filling.
  • Spray the baklava with a little extra oil and bake in a preheated oven at 200ºC for 15 minutes.
  • Dust with icing sugar and serve.
  • SERVING OPTIONS: Serve with honey, maple syrup or a berry sauce.

Nutrition Facts : Calories 230.6, Fat 12.2, SaturatedFat 1.2, Sodium 115.4, Carbohydrate 27.1, Fiber 4, Sugar 9.4, Protein 5.8

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