English Muffin Baklava
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.
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Ingredients
- 0.33 cup walnuts
- 0.33 cup pistachios
- 0.25 cup (4 tablespoons) butter, softened or melted
- 2 tablespoons brown sugar
- English muffins
- Honey
- Mascarpone cheese
Instructions
- 1
Preheat the broiler – I use the “Low Broil” setting but every oven will be different for which setting works best.
- 2
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.
- 3
Toast the English muffins on a baking sheet lined with foil until toasty – about 3 minutes.
- 4
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.
- 5
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!
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