Recently, I was given a few bags of Red Walnuts to experiment with. Naturally, the first recipe that came to mind to tryout was Baklava, however, the color of these walnuts is too beautiful to be hidden between layers of filo and butter. The bright red attractive color needs to be seen!
There are two things I have a hard time shaking: Cookies and Cake (Ok, three things: Ice Cream, too). If you were to mention the word ‘cake’ in a sentence I would obsess about it until I ate a piece. For example: years ago my son and I needed to leave a kid’s birthday party early. Unfortunately, we left before cake was served. That night, after putting my then 2 year-old son to bed, I made a cake in order to scratch the itch. I then proceeded to eat two (large) pieces. The same is true with cookies. Talk of cookies = me making a batch of my favorite Oatmeal Chocolate Chip Cookies with Greek Chocolate without hesitation.
This year marks the 50th Anniversary of the Kellogg Pop Tart. To join in the celebration, I thought how fun would it be to create a homemade pop tart. Then, I thought it would be fun to “Greek-ify” it by creating a Baklava flavored pop tart. And then, I thought it would be fun to create a Greek-ified Baklava flavored pop tart with lots of icing on the top, simply because I’m a sucker for frosting and icing. And so, the homemade Baklava Pop Tart with Maple Icing was born.
Brace yourself: this recipe is a small variation to the already proven delicious Greek Spice Cake Donuts (Fanouropita) but here now in muffin form. This classic Greek recipe is so tasty and delicious, versatile and simple. Once you master the basic recipe there is no limit to the type of variations that can be created! (hint hint: there’s more variations to come…!)
Butter and Filo are BFF’s. They always get along and rarely do you see them separated. Pair those two with the likes of the even-more-buttery Brie cheese and the sweet flavors of apples and figs and we have a party. This is Greek-meets-French and because we’re wrapping and baking this tasty and popular French soft cheese in Filo, it’s Greek to me.
I have to admit, as a child I was not a fan of Baklava. Although my mother makes the best, I preferred other Greek sweets over this one. As I grew older, however, I began to acquire a taste for this buttery, syrupy, sophisticated treat in all forms and variations- walnuts, almonds, even cashews. It especially tastes great frozen, which incidentally inspired my Cinnamon Honey Baklava Ice Cream (coming soon!)- but let’s not get ahead of ourselves.