Perfectly toasted English muffins are topped with a sweet, extra thick, nutty filling. Absolutely heavenly and works for breakfast, a snack or as an after dinner treat.
Yes, it sounds weird, but toasted English muffins loaded with a pistachio-nut-butter-brown sugar-sugar mixture and toasted to caramelized perfection come straight from heaven. Add a little mascarpone, a drizzle of honey, and it’s my breakfast lifestyle (snack? dessert?) right now.
Baklava English Muffin
Lindsay’s Notes
I saw this idea in a Taste of Home magazine that my mother-in-law gave me and I turned around and realized it five minutes later. This is one of those recipes where you think, “Hey, that’s a great idea!” And I have everything I need! Which means you can do it quickly and repeatedly. That’s exactly what I did – correction – and I still do.
You toast your English muffins, mix in your nuts, butter and brown sugar, top it all off with mascarpone and honey…and now, that’s how we live. WHAT IS THE WORLD! It’s so delicious. Hazelnut, buttery, crunchy and slightly caramelized, but also has a creamy flavor due to the fondant mascarpone and honey. All on the exceptionally textured and crispy, chewy surface of an English muffin.
It’s a perfect breakfast, afternoon snack or after-dinner dessert. I love 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 ensure the nut layer was extra thick and thick, and changed the serving size to 3 pieces. Do we approve?
Mascarpone isn’t a normal ingredient in baklava so I was a little skeptical how it would work here, but it was awesome. You don’t need much more butter with the nuts and butter already there, but having a creamy element helped tone down some of the sweetness of the nut filling and drizzle of honey. It was simply divine to bite into.
How to make this little delight
Step 1:
Mix softened butter, ground pistachios, walnuts and brown sugar.
2nd step:
Toast your English muffins under the broiler.
Then spread them with the nut mixture and return to the grill for another minute until bubbly and lightly set. Watch them carefully as they will burn!
Step 3:
Top with mascarpone cheese, honey and other nuts! So incredible.
To print
Description
Perfectly toasted English muffins are topped with a sweet, extra thick, nutty filling. Absolutely heavenly and works for breakfast, a snack or as an after dinner treat.
Pistachio and walnut mixture:
Other:
- Preheat Broil – I use the “Low Broil” setting, but every oven will be different for which setting works best.
- Blend the nuts in a food processor until finely chopped. Reserve a few spoonfuls of walnuts for garnish. Combine remaining nuts, butter and brown sugar in a small bowl.
- Toast English muffins on a foil-lined baking sheet until toasted – about 3 minutes.
- Spread the English muffins with the hazelnut butter mixture. Return to oven, a few inches from broiler, for 1 minute or until bubbly and lightly caramelized.
- Top with a small dollop of mascarpone cheese and give it a light toss to melt it. Finish with additional nuts and honey. Help yourself to a cup of coffee to go with it. OMG, this is so good!
- Preparation time: 5 minutes
- Cooking time: 5 minutes
- Category: Breakfast
- Method: Grill
- Kitchen: Inspired by the Middle East
Keywords: english muffin baklava, baklava on english muffin, english muffin snack
Baklava English Muffin Frequently Asked Questions
You could easily make it on any type of toast – or maybe even crackers?! Yum!
I usually make it all at once, but the nut mixture should keep for a day or two in the fridge – the texture might just change a bit as the nuts soften.
Use a gluten-free English muffin for a gluten-free version! Use dairy-free butter and skip the mascarpone for a dairy-free version.
A kitchen torch might be a little intense for a small snack like this, but it would definitely work for toasting and caramelizing the filling! A toaster oven would also work great.
The use of pistachios and walnuts, butter and honey give it a texture and flavor reminiscent of baklava! It’s not the same thing by any means – baklava is a very complex, multi-layered, multi-textured dessert made from phyllo dough (it’s epic). But it’s like the budget version for those of us who just want a taste of it in a quick breakfast or snack. ?
