All right, I know, for this week’s challenge I was supposed to be baking Boston Cream Cupcakes. No need to worry, they’re still on the way. However, yesterday when I set out to make Boston Cream Cupcakes, I came across phyllo pastry in my freezer. And it was calling me. Just thaw me, slather me with butter, and bake me until I’m crisp. That’s what it was saying, I swear. So, I took a detour and instead of making pastry cream, I set out to make gooey nut filling and crispy phyllo triangles. The result? Baklava Cupcakes.
Sugary sweet Baklava Cupcakes.
As a little girl – or not so little, I had quite the chubby phase as a kid! – I had a real sweet tooth and so obviously it was love at first bite when I sunk my teeth into syrup-slathered crispy phyllo layers with gooey nut filling. If you like sweet things, you’ll love baklava. For more on baklava, check out this link.
The first time I tasted baklava was around Christmas. Now that Halloween and Thanksgiving are over, stores and streetsides are filling up with Christmas decorations. I’ve even started listening to Christmas tunes. I know, ridiculous. So as I settle into the Christmas season, I wanted to make a dessert that reminded me of the holidays. In cupcake form, of course.
For my Baklava Cupcakes, I started with my vanilla cake for the base. Then, I made a sweet nut filling mixing roasted walnuts, hazelnuts, and spices with a sugar and honey syrup. I filled the cakes with the nut mixture, topped the cakes with vanilla buttercream, more nut filling, and a crispy phyllo pastry triangle.
Ready for gooey filling!
Flavour with ground spices or whole cinnamon sticks.
I love this cupcake for all its sexy layers.
Tips & Tricks: The decorating process for these cakes is a quick one. The nut filling will quickly harden as it cools, so make sure to apply it to the cakes when it’s still warm and gooey.
1 Comment
November 9, 2009 at 9:47 pm
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