5 Easy Spins on Baklava
5 Baklava Shortcuts
We're no strangers to the flavor magic that happens when phyllo dough, butter, nuts and honey are combined to make baklava. Celebrate this sticky Greek classic with five shortcut recipes that you can make in half the time, but with all the decadence.
Baklava Thumbprint Cookies
Preheat the oven to 375 degrees F. For the filling, combine 1 1/2 tablespoons honey, 2 tablespoons butter and 1/4 cup powdered sugar in a saucepan over medium heat. Melt and bring to a boil, then remove from heat and let cool. While the mixture cools, roll refrigerated cookie dough into 2-inch balls. Bake for about 8 minutes, or until they're 2 to 3 minutes from being done. Remove from the oven and spoon a small amount of filling into each, then bake until golden brown.
Toast two slices of quality bread until golden brown. Slather each with butter, then drizzle with honey and top with chopped pistachios, walnuts and cinnamon — simple yet perfect!
All you need to prepare these one-bite baklava roll-ups is store-bought phyllo dough, walnuts, pistachios and a few common items: melted butter, cinnamon, sugar and honey.
Preheat the oven to 325 degrees F. In a food processor, pulse 1/2 cup walnuts, 1/2 cup pistachios, 1 tablespoon melted butter, 1/2 teaspoon ground cinnamon, 1 tablespoon sugar and 2 tablespoons honey to form a thick filling.
Brush melted butter between three layers of phyllo dough, then spoon 1/3 of the filling down the short side of the dough. Top with two more layers of phyllo, brushing butter in between.
Roll the dough into a long cigar shape, then cut it into thirds. Repeat two more times, then bake in a greased pan for 35 to 40 minutes.
Drizzle with honey and serve.
Delicate phyllo cups are the perfect crisp vessel for smooth ice cream, whether it is store-bought or home-churned. To prepare this party-ready dessert, you'll need phyllo dough, melted butter, vanilla ice cream, pistachios, walnuts, cinnamon and honey.
To make the phyllo dough sundae cups, brush melted butter between five layers of phyllo dough, then cut the dough into 6 rectangles.
Mold the rectangles into a muffin tin and bake at 375 degrees F for 12 minutes, or until golden.
Scoop vanilla ice cream into cooled cups, drizzle with honey, then sprinkle with chopped pistachios, walnuts and cinnamon.
Begin by brushing melted butter between five layers of phyllo dough. Cut into 12 rectangles and mold into a mini muffin tin. Bake at 375 degrees F for 10 minutes, or until golden. For the filling, combine 1/2 cups chopped nuts with 1 tablespoon melted butter, 2 tablespoons honey and 1/2 teaspoon cinnamon. Fill the phyllo cups and bake at 350 degrees F for 10 minutes.