Breakfast Baklava Recipes

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

EASY BAKLAVA

Steps:

• Place 1 cup sugar, water,& lemon juice in a pan& bring to boil.
• Simmer for 5 minutes, stirring occasionally.
• Cool.
• Lay out phyllo dough, cut in half& trim to fit a 9 by 13" pan.
• Place 1/2 of dough in pan.
• Combine filling ingredients, and spread over phyllo dough.
• Cover with 2nd half of dough.
• With a serrated knife, cut into triangles.
• Drizzle evenly with melted butter.
• Bake at 350 degrees for appproximately 30 minutes, till golden brown.
• Remove from oven& pour cooled syrup over hot baklava.

BAKLAVA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
• Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
• Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
• Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
• Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
• Bake for 20 minutes, or until golden brown.
• Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
• Enjoy!

BAKLAVA

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.

BREAKFAST BAKLAVA

Steps:

• Heat oven to 350°F
• Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick 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). *see note below
• Bake 18 to 22 minutes or until deep golden brown.
• Cool 1 minute.
• Remove from pan.
• Serve warm with remaining syrup.
• *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.

BREAKLAVA

Steps:

• Heat a skillet over medium-high heat. Saute spinach until liquid is evaporated, about 5 minutes; be careful not to scorch. Blend in sour cream. Season with salt and pepper.
• Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll phyllo dough and cover with a damp cloth. Place 2 sheets in a 9x13-inch baking pan. Brush top layer with butter using a basting brush. Repeat process 2 more times for a total of 6 sheets of layered phyllo dough.
• Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.
• Spread 1/2 the sausage evenly over the dough. Add 1/2 the egg and cheese mixture. Repeat layering and buttering 4 more sheets of dough. Top with remaining sausage and remaining egg and cheese mixture. Add the remaining dough; do not butter the very top layer.
• Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.
• Bake in the preheated oven until top layer is lightly browned and egg mixture is set, 35 to 45 minutes. Re-cut along the pre-cut lines.