Breakfast Baklava
Elevate your morning routine with this irresistible Breakfast Baklava, a creative twist on the classic dessert that's perfect for starting your day. Layers of flaky phyllo dough are brushed with melted butter and filled with a crunchy granola-nut mixture spiced with cinnamon, creating a delightful contrast of textures. Baked to golden perfection, this breakfast treat is then topped with a luscious honey-yogurt drizzle, adding a touch of creamy sweetness to every bite. Quick to prepare in just under an hour, this unique recipe is both indulgent and satisfying, making it ideal for weekend brunches or special mornings. Whether served warm or at room temperature, this baklava offers a harmonious blend of flavors and a wholesome crunch that will surely delight your taste buds.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 10 sheets Phyllo dough sheets (thawed)
- 0.5 cup Unsalted butter (melted)
- 1.5 cups Granola (your choice of flavor)
- 0.5 cup Chopped nuts (such as walnuts, almonds, or pecans)
- 1 teaspoon Cinnamon
- 0.25 cup Honey
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a thin layer of melted butter.
In a bowl, mix the granola, chopped nuts, and cinnamon to form the filling mixture.
Place one sheet of phyllo dough in the prepared baking dish. Brush the sheet lightly with melted butter. Repeat this process with 5 sheets, layering one on top of the other and brushing each sheet with butter.
Spread half of the granola-nut mixture evenly over the layered phyllo dough.
Continue layering 3 more sheets of phyllo dough, brushing each with melted butter, and then add the remaining granola-nut mixture.
Finish with 2 more sheets of phyllo dough, brushing the top sheet generously with melted butter.
Using a sharp knife, cut the layered baklava into squares or diamonds before baking.
Bake in the preheated oven for 20 minutes, or until the top of the phyllo dough is golden brown and crispy.
While the baklava is baking, prepare the honey-yogurt drizzle by mixing the Greek yogurt, powdered sugar, honey, and vanilla extract in a small bowl until smooth. Keep chilled until ready to use.
Remove the baklava from the oven and let it cool for 10-15 minutes.
Drizzle the chilled honey-yogurt mixture over the baklava squares or serve the drizzle on the side for dipping.
Enjoy your Breakfast Baklava warm or at room temperature!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 22.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
