Baklava French Toast

Well, almost. Baklava is a rich dessert of nuts and spices, sandwiched by thin sheets of phyllo and finished off with a lemony syrup.

Here in Ontario, it’s a long weekend and we’re celebrating Family Day and some you others may be celebrating another tiny day (insert sarcasm emoji here)…Valentine’s Day. 

Make a decadent breakfast!

Breakfast Baklava French Toast
(for 2)

4 slices of bread, crusts trimmed off
3 large eggs
splash of orange juice
1 tsp. lemon zest
splash of vanilla extract
1 Tbsp. of honey
splash of milk
1 tsp. ground cinnamon
butter
Maple Syrup

Baklava filling
1 handful of nuts (I used walnuts)
1 tsp. of ground clove
1 tsp. of honey

1. Using your food processor, add the nuts and ground cloves and pulse until you get a granular consistency (like that of coarse salt. Remove contents and add to a bowl and and mix in the honey with a spoon and reserve.
2. In a bowl large enough to hold your slices of bread, add the eggs, orange juice, honey, milk, vanilla and cinnamon and whisk until incorporated.
3. Pre-heat a large, non-stick skillet over medium-high heat.
4. Place some baklava filling in between two slices of bread to form a sandwich (reserve some filling for garnish).
5. Carefully dunk the both sides of your “sandwich” into the egg mixture and make sure enough liquid has penetrated the bread (this makes for a moister French toast).
6. Add some butter to your skillet and when it starts to sizzle, place your French toast in the skillet and fry each side for a couple of minutes or until golden-brown. Keep warm and fry off your remaining French toasts in batches.
7. Carefully cut your French toast diagonally in half (this emulates the usual diamond shape of a piece of baklava). Plate your French toast, finish with some reserved baklava filling, good Maple Syrup, a sprinkle of cinnamon and icing sugar and some lemon peel for garnish.

© 2016,
Peter Minakis
. All rights reserved.