Well, almost. Baklava is a rich dessert of nuts and spices, sandwiched by thin sheets of phyllo and finished off with a lemony syrup.
Make a decadent breakfast!
Breakfast Baklava French Toast
4 slices of bread, crusts trimmed off
3 large eggs
splash of orange juice
1 tsp. lemon zest
splash of vanilla extract
1 Tbsp. of honey
splash of milk
1 tsp. ground cinnamon
1 handful of nuts (I used walnuts)
1 tsp. of ground clove
1 tsp. of honey
- Using your food processor, add the nuts and ground cloves and pulse until you get a granular consistency (like that of coarse salt. Remove contents and add to a bowl and and mix in the honey with a spoon and reserve.
- In a bowl large enough to hold your slices of bread, add the eggs, orange juice, honey, milk, vanilla and cinnamon and whisk until incorporated.
- Pre-heat a large, non-stick skillet over medium-high heat.
- Place some baklava filling in between two slices of bread to form a sandwich (reserve some filling for garnish).
- Carefully dunk the both sides of your “sandwich” into the egg mixture and make sure enough liquid has penetrated the bread (this makes for a moister French toast).
- Add some butter to your skillet and when it starts to sizzle, place your French toast in the skillet and fry each side for a couple of minutes or until golden-brown. Keep warm and fry off your remaining French toasts in batches.
- Carefully cut your French toast diagonally in half (this emulates the usual diamond shape of a piece of baklava). Plate your French toast, finish with some reserved baklava filling, good Maple Syrup, a sprinkle of cinnamon and icing sugar and some lemon peel for garnish.
. All rights reserved.