English Muffin Baklava

Yes, it seems weird, but toasted English muffins loaded with a pistachio-walnut-butter-brown-sugar mixture and broiled to caramelized perfection is straight from the heavens. Add a little mascarpone cheese, a little drizzle of honey, and this is my breakfast (snack? dessert?) lifestyle right now.

English Muffin Baklava

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Lindsay’s Notes

I saw this idea in a Taste of Home magazine that my mother-in-law gave me and I basically turned around and made it five minutes later. It’s one of those recipes where you go, “Hey, that’s a good idea! And I have everything I need!” Which means you can make it fast, and repeatedly. Which is exactly what I did – correction – still am doing.

You toast your English muffins, stir up your nuts and butter and brown sugar, top it all with the mascarpone cheese and honey… and now this is just how we live. WHAT IN THE WORLD! It’s so delightful. Nutty, buttery, crunchy, and slightly caramelized but also has a creamy sauciness from the melty mascarpone and honey. All on the exceptionally textured, crispy-chewy surface of an English muffin.

It’s a perfect breakfast, afternoon coffee break snack, or after-dinner dessert. Love it for all of the above.

I made a few changes to the recipe as it was in the magazine – for example, I toasted my English muffins before and after adding the nut mixture. I used a higher nut-to-butter ratio to make sure that the nut layer was extra thick and chunky, and I changed the serving size to 3 pieces. Do we approve?

Mascarpone is not a normal ingredient in baklava so I was a little skeptical of how that would play here, but it was awesome. You don’t need much more buttery-ness with the nuts and butter already in there, but having a creamy element helped to tone down some of the sweetness of the nut filling and the honey drizzle. It was just heavenly to bite into.

How To Make This Little Delight

Step 1:

Mix up some softened butter, ground up pistachios, walnuts, and brown sugar.

Ground up butter, nuts, and sugar in a bowl

Step 2:

Toast your English muffins under the broiler.

Then spread them with the nut mixture and return to the broiler for one more minute until bubbly and slightly set. Watch them carefully because they will burn!

Step 3:

Top with mascarpone cheese, honey, and more nuts! So amazing.

Mascarpone cheese gets spread with nuts and sugar on English muffins

English Muffin Baklava

Author: Lindsay
Total Time: 10 minutes
Yield: Nut mixture makes enough for 2-3 servings

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Description

Perfectly toasted English muffins get topped with an extra thick, extra chunky crispy-chewy nutty sugary topping. Absolutely heavenly and works for breakfast, snack, or as an after-dinner treat.

Ingredients

Units

Pistachio Walnut Mixture:

1/3 cup walnuts
1/3 cup pistachios
1/4 cup (4 tablespoons) butter, softened or melted
2 tablespoons brown sugar

Other:

English muffins
Honey
Mascarpone cheese

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Instructions

Preheat the broiler – I use the “Low Broil” setting but every oven will be different for which setting works best.
Pulse the nuts in a food processor until finely chopped. Set aside a few spoonfuls of the nuts for topping. Mix the remaining nuts, butter, and brown sugar together in a small bowl.
Toast the English muffins on a baking sheet lined with foil until toasty – about 3 minutes.
Spread English muffins with the nutty butter mixture. Return to the oven, a few inches away from the broiler, for 1 minute or until bubbly and slightly caramelized.
Top with a little baby dollop of mascarpone cheese and give it a gentle swoop to melt it in. Finish with extra nuts and honey. Pour yourself a cup of coffee to go with it. OMG, it’s so good!

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Broil
Cuisine: Middle Eastern-Inspired