Classic baklava comes to breakfast courtesy of a lightly toasted cinnamon raisin English muffin and topped with a buttery baklava filling of pistachios and walnuts. It's a delicious way to change up your breakfast routine. Serve with your choice of fresh fruit and lots of napkins. —Sharyn LaPointe Hill, Las Cruces, New Mexico
Ingredients
- 1/2 cup butter, softened
- 1/4 cup shelled pistachios, coarsely chopped
- 1/4 cup black walnuts, coarsely chopped
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 4 cinnamon raisin English muffins, split and lightly toasted
- 1/4 cup mascarpone cheese
- 1/4 cup fig preserves
- 2 tablespoons honey
Directions
- Preheat broiler. In a small bowl, mix butter, pistachios, walnuts, brown sugar and spices. Spread over split sides of muffin halves. Place on a baking sheet. Broil 3-4 in. from heat until just hot and bubbly, 1-2 minutes.
- In another bowl, blend mascarpone cheese and fig preserves. Spread over muffin halves. Lightly drizzle each with honey; top with additional pistachios and walnuts.
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