Recipe courtesy of Geoffrey Zakarian
Baklava Toast with Cottage Cheese
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 54 g
- Saturated Fat
- 15 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 8 g
- Sugar
- 75 g
- Protein
- 27 g
- Cholesterol
- 62 mg
- Sodium
- 752 mg
Adding honey to the cottage cheese gives it a cheesecake-like flavor that is a great pair with the flavors of baklava. The croissant is meant to mimic the crispy texture of filo in traditional baklava, but you can use any bread you like for this recipe.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 54 g
- Saturated Fat
- 15 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 8 g
- Sugar
- 75 g
- Protein
- 27 g
- Cholesterol
- 62 mg
- Sodium
- 752 mg
Ingredients
Spiced Nuts:
Toast:
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Directions
- For the spiced nuts: Preheat the oven to 350 degrees F.
- Spread the pistachios and walnuts in a single layer on a rimmed baking sheet. Toast in the oven, stirring occasionally, until fragrant, about 10 minutes. Let cool completely.
- Meanwhile, combine the salt, cinnamon and cardamom in a medium bowl; set aside. In a large, deep skillet, combine the honey, butter and vanilla. Bring to a boil over medium heat and cook until the liquid is reduced by half, about 5 minutes. Stir in the nuts and continue cooking, stirring, until the skillet is almost dry, about 3 minutes more. (Be careful not to burn the honey.)
- Remove from the heat, and immediately add the nuts to the spice and salt mixture; toss until well coated. Spread out the coated nuts on a baking sheet lined with parchment paper, and let cool completely, about 1 hour.
- For the toast: Meanwhile, strain the cottage cheese in a fine mesh strainer or cheesecloth until any excess liquid is gone, about 30 minutes.
- On a cutting board, chop the cooled candied nuts finely.
- In a small bowl, combine the granulated sugar and cinnamon. Preheat the oven to 350 degrees F.
- Add the cottage cheese to a medium bowl and fold in the honey, vanilla bean paste and salt.
- Cut the tops of the croissants off so that you have a flat surface. Spread with a bit of the softened butter and about 1 tablespoon of the cinnamon-sugar mixture from end to end. Place on a sheet tray and toast in the oven until lightly golden brown on top, 8 to 10 minutes. (You can turn on the broiler at the end to get the deep golden color; just be sure to keep an eye on the croissants.) Let cool slightly.
- Dollop about 1/4 cup of the cottage cheese mixture on each croissant and spread evenly. Sprinkle over 2 to 3 tablespoons of mixed nuts. Drizzle with additional honey and serve.
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