Recipe courtesy of Allison Robicelli
Baklava Truffles
- Level: Easy
- Yield: 24 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 170
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 74
- Total: 40 min
- Active: 40 min
Ingredients
Coating:
1 tablespoon butter
1 cup walnuts, chopped very fine
1 1/4 cups finely crushed shredded wheat cereal
1/4 teaspoon salt
Filling:
2 tablespoons butter
2 cups walnuts
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups shredded wheat cereal
Dipping:
1/3 cup honey
Directions
- For the coating: Melt the butter in a skillet over medium heat, then add the walnuts, shredded wheat and salt and toast until the walnuts are fragrant and the wheat has started to brown, about 3 minutes. Spread out on a plate and refrigerate to cool completely.
- For the filling: Melt the butter in a skillet over medium heat, then add the walnuts and toast until fragrant, 5 minutes. Place in a food processor with the honey, cinnamon and salt and puree until a smooth nut butter forms, scraping down the sides as necessary.
- In a large bowl, crush the shredded wheat cereal with your hands, then add the walnut butter. Stir until combined, then roll into 24 small balls.
- For the dipping: Microwave the honey until thin, 1 minute. Put a filling ball on the end of a toothpick or skewer, then dip into the honey and roll in the coating, making sure to cover completely. Place each truffle in a mini cupcake liner, and package in a decorative tin.