Sticky Baklava Cupcakes with Honey Walnut Frosting
- Sticky Baklava Cupcakes with Honey Walnut Frosting
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- Submitted By: Emma Klein
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The precise origin of Baklava is unknown; however, claims for creating this wonderfully rich, sweet, and nutty dessert have been made in many Asian-Turkic countries, such as Greece, Turkey, and Bosnia Herzegovina. Baklava, in its classic form, is intricately constructed with layers of phyllo dough, walnuts, and honey. My version of Baklava has been transformed into cupcake-form and is adorned with a phyllo dough crust, a walnut-based batter, and a honey walnut frosting. The flavor and beauty of the walnut is truly showcased in this simple, elegant, and scrumptious convection.
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- Servings: 18
- Prep Time: 20m
- Cook Time: 20-25m
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- Ingredients
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For the cupcakes:
- 1 (16-ounce) package phyllo dough, thawed
- 1/4 cup unsalted butter, melted
- 2 tablespoons plus 1/3 cup pure honey
- 1/2 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/2 cup English walnuts, chopped
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-2 tablespoons milk
For the frosting:
- 1/3 cup unsalted butter, room temperature
- 2 tablespoons pure honey
- 1 teaspoon walnut extract
- 1 cup confectioners' sugar
- 1/4 cup English walnuts, chopped
- Directions
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For the cupcakes:
Preheat oven to 325 degrees Fahrenheit. Line muffin tin with greased cupcake liners.
Carefully unroll thawed phyllo dough onto a dry, smooth surface. In a small bowl, combine 2 tablespoons melted butter and 2 tablespoons honey and stir vigorously to combine. Place one sheet of phyllo dough on a cutting board or baking sheet. Brush phyllo dough with honey mixture and cover with a second layer of phyllo dough. Brush second layer with honey mixture and repeat process until there are 5 layers of phyllo dough. Using a sharp knife, cut phyllo dough into twenty-four 2-inch squares. Place one square in the bottom of each greased liner and bake for 5 to 8 minutes, or until edges begin to brown. Remove from oven and set aside.
Process butter, honey, sugar and nuts in a food processor until a paste-like mixture forms; transfer to a large bowl. Add eggs 1 at a time to nut mixture and beat at a low speed with an electric mixture until smooth. Stir in vanilla and almond extracts.
In a medium bowl, combine flour, cinnamon, baking powder, and salt; gradually add to nut mixture, beating at a medium speed until smooth. Beat in 1 tablespoon of milk to thin batter. If batter is still thick or clumpy, add additional milk, 1 tablespoon at a time, until batter is smooth.
Divide batter evenly among lined cups, covering phyllo dough and filling each two-thirds full. Bake for 18 to 20 minutes, or until cupcakes are slightly browned and a toothpick inserted in the center comes out clean. Transfer to wire racks to cool.
For the frosting:
Beat butter, honey and walnut extract in a medium bowl with an electric mixer. Once mixture is smooth, add confectioners' sugar, in thirds, and beat until all lumps have disappeared, about 1 minute. Chill in refrigerator for 10 minutes before icing cupcakes. Ice cooled cupcakes with Honey Walnut Frosting and top with remaining walnuts. Serve cupcakes at room temperature. Cover and store in a refrigerator for up to 3 days.
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