And the link to my YouTube "making of the recipe" video: https://youtu.be/P5-F-AzDF8U
Original link 1: http://www.midwestliving.com/recipe/baklava-monkey-bread/
Original link 2: https://tinyurl.com/y9urpngt
Ingredients:
1/2 c. sugar
1 tsp. cinnamon
2 cans (16.3 oz. each) Pillsbury Grands! Flaky Layers refrigerated original biscuits
1 c. brown sugar (packed)
1/2 c. honey
1/3 c. heavy cream
1/4 c. butter
1 1/2 tsp. lemon zest
1/2 c. walnuts
1/2 c. pistachio nuts
1/3 c. butter, melted
Directions:
1. Heat oven to 350°F and grease a 10" or 12" fluted tube/Bundt pan very well.
2. Add the sugar and cinnamon to a large zip top plastic bag and shake to combine.
3. Cut each biscuit in fourths and add to cinnamon-sugar mixture in bag. Shake to coat until all pieces are coated.
4. Prepare the syrup: in a medium saucepan, combine brown sugar, honey, cream, 1/4 c. butter, and the lemon zest. Bring to boiling, then reduce heat to simmer. Simmer, uncovered, for 5 minutes or until reduced to 1 1/2 cups. Cool completely.
5. In food processor, combine/chop walnuts and pistachios.
6. Arrange coated biscuit pieces on a rimmed baking sheet or large bowl. Drizzle with the melted butter and toss pieces gently to coat evenly.
7. Spoon/pour 1/2 c. of the cooled syrup into the prepared fluted tube/Bundt pan. Sprinkle with about a third of the nut mixture. Arrange about a third of the buttered dough pieces over the nuts. Repeat layering twice to complete.
8. Bake for 40-45 minutes or until golden brown. Let stand 5 minutes after removing from oven, then invert onto large serving platter/plate. Serve warm and enjoy!!
Original link 1: http://www.midwestliving.com/recipe/baklava-monkey-bread/
Original link 2: https://tinyurl.com/y9urpngt
Ingredients:
1/2 c. sugar
1 tsp. cinnamon
2 cans (16.3 oz. each) Pillsbury Grands! Flaky Layers refrigerated original biscuits
1 c. brown sugar (packed)
1/2 c. honey
1/3 c. heavy cream
1/4 c. butter
1 1/2 tsp. lemon zest
1/2 c. walnuts
1/2 c. pistachio nuts
1/3 c. butter, melted
Directions:
1. Heat oven to 350°F and grease a 10" or 12" fluted tube/Bundt pan very well.
2. Add the sugar and cinnamon to a large zip top plastic bag and shake to combine.
3. Cut each biscuit in fourths and add to cinnamon-sugar mixture in bag. Shake to coat until all pieces are coated.
4. Prepare the syrup: in a medium saucepan, combine brown sugar, honey, cream, 1/4 c. butter, and the lemon zest. Bring to boiling, then reduce heat to simmer. Simmer, uncovered, for 5 minutes or until reduced to 1 1/2 cups. Cool completely.
5. In food processor, combine/chop walnuts and pistachios.
6. Arrange coated biscuit pieces on a rimmed baking sheet or large bowl. Drizzle with the melted butter and toss pieces gently to coat evenly.
7. Spoon/pour 1/2 c. of the cooled syrup into the prepared fluted tube/Bundt pan. Sprinkle with about a third of the nut mixture. Arrange about a third of the buttered dough pieces over the nuts. Repeat layering twice to complete.
8. Bake for 40-45 minutes or until golden brown. Let stand 5 minutes after removing from oven, then invert onto large serving platter/plate. Serve warm and enjoy!!
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