Baklava Muffins Food

BAKLAVA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Grease a 12-cup muffin pan.
• Make the shells: In a small saucepan, melt the butter over medium heat. Stir in the honey and lemon zest and take the pan off the heat.
• Unfold the phyllo sheets and cover them with damp paper towels. Lay one sheet of phyllo on a work surface (keep the remaining sheets covered). Brush the sheet evenly with the butter mixture. Top with another sheet of phyllo and brush with butter. Repeat with the remaining phyllo, using all but a few tablespoons of the butter mixture.
• Use a pastry wheel or knife to cut the stack of phyllo into 12 equal rectangles. Press each rectangle into a muffin cup. Crumple the edges a bit so the phyllo doesn't lie flat but instead looks like ruffles around the edges of the muffin cups.
• Bake the shells until they just begin to turn golden brown, 5 to 7 minutes. Cool completely.
• Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated honey on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and almond extracts and mix to combine.
• In a medium bowl, whisk the flour, baking powder, salt, cinnamon, cardamom, and cloves to combine. Add one third of the mixture to the butter mixture and mix to combine. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the remaining buttermilk, and then mix in the remaining flour.
• In a medium bowl, stir together the nuts. Remove 50 grams (1/3 cup) of the mixed nuts and set aside. Stir the remaining nuts into the batter.
• Scoop the batter evenly into the cooled shells (I use a No. 16 (1/4-cup) scoop, but you can also just eyeball it). Use the reserved butter mixture to brush the tops of the muffins, then sprinkle a few teaspoons of the reserved nuts on top of each one.
• Bake the muffins until the phyllo is very crisp and golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool for 10 to 15 minutes in the pan, then turn out onto a wire rack, turn right side up, and cool completely.

BAKLAVA MUFFINS

Steps:

• Preheat oven to 400F degrees.
• Mix all the filling ingredients together in a small bowl, set aside.
• In a large bowl, mix together the flour, baking powder, baking soda and sugar.
• Mix the egg, melted butter and buttermilk.
• Make a well in the dry ingredients and add gently mix in the wet ingredients.
• Fill 12 miffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.
• Sprinkle any remaining filling on top of the muffins.
• Bake for 15 minutes.
• Put the muffins onto a rack to cool and drizzle with honey (it may be easier to drizzle the honey if it has been warmed first).

GREEK BAKLAVA

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
• Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
• Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
• Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
• Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.