Breakfast Baklava - Criscopinterestfacebooktwitter

Step 1

Preheat oven to 350°. Generously spray 8 (2 ¾ x 1 ¼ – inch) nonstick muffin cups with Crisco® Original No-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 nut filling ingredients. Cover; process with on-and-off pulses until finely chopped. Set aside.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.Add the cream cheese and butter and pulse until mixture is a coarse meal. Remove from food processor and place in a large bowl.Add buttermilk and mix with a rubber spatula or wooden spoon until a dough starts to form.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.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.Bake 18-22 minutes or until deep golden brown. Cool 1 minutes. Remove from pan. Serve warm with remaining syrup.To make ahead, prepare as directed through step 8; cover and refrigerate overnight. Bake as directed. Reheat reserved syrup in microwave on High 30 to 60 seconds until hot.

Step 2

Preheat oven to 350°. Generously spray 8 (2 ¾ x 1 ¼ – inch) nonstick muffin cups with Crisco® Original No-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 nut filling ingredients. Cover; process with on-and-off pulses until finely chopped. Set aside.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.Add the cream cheese and butter and pulse until mixture is a coarse meal. Remove from food processor and place in a large bowl.Add buttermilk and mix with a rubber spatula or wooden spoon until a dough starts to form.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.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.Bake 18-22 minutes or until deep golden brown. Cool 1 minutes. Remove from pan. Serve warm with remaining syrup.To make ahead, prepare as directed through step 8; cover and refrigerate overnight. Bake as directed. Reheat reserved syrup in microwave on High 30 to 60 seconds until hot.