Saffron and Rosewater Breakfast Baklava Cups are a delightful twist on the classic Middle Eastern dessert, perfect for elevating your morning meal. These individual servings combine the rich, nutty flavors of traditional baklava with a fragrant touch of saffron and rosewater, creating a unique taste experience. The crispy phyllo pastry complements the sweet and aromatic filling, while the saffron adds a subtle earthiness. This dish is loved for its elegant presentation and the harmonious blend of textures and flavors. Enjoyed by those who appreciate a luxurious start to their day, these baklava cups offer a satisfying and indulgent breakfast treat that’s both visually appealing and delicious.
Saffron and Rosewater Breakfast Baklava Cups
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Phyllo Dough – 12 Piece
- Butter – 0.5 Cups
- Walnuts – 1 Cups
- Almonds – 1 Cups
- Sugar – 0.5 Cups
- Saffron – 1 Pinch
- Rosewater – 2 Tbsp
- Honey – 0.25 Cups
- Cinnamon – 1 Tsp
- Pistachios – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
10 Grams
Saturated Fat
30 Mg
Cholesterol
150 Mg
Sodium
35 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
18 Grams
Sugars
5 Grams
Protein
Directions
Step 1
Preheat the oven to 350°F (175°C). Melt the butter in a small saucepan over low heat.
Step 2
Chop walnuts and almonds finely. Mix with sugar, cinnamon, and a pinch of saffron.
Step 3
Brush each piece of phyllo dough with melted butter, layering three sheets for each cup.
Step 4
Place phyllo layers in a muffin tin to form cups. Fill with nut mixture.
Step 5
Bake in the preheated oven for 20-25 minutes or until golden brown.
Step 6
Combine honey and rosewater, drizzle over warm baklava cups. Garnish with chopped pistachios.
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