Baklava may be one of my favorite desserts. I love the sweet, crunchy layers. I love the tradition behind it. I love how it makes my house smell like home. I love everything about it.
However, I don’t particularly like to make it. Not often at least. For one it is super heavy on sugar. And while it does not take hours upon hours to prepare, the process of making it can be a bit tedious.
But since it is the month of Ramadan and Eid is around the corner, I thought I would play around with an easier version of Baklava. One that our kids can enjoy as well.
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp lemon juice
- 4 eggs
- 2 cups granulated sugar
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1 cup unseasoned bread crumbs
- 5 tbsp AP flour
- 1 tsp baking powder
- 10 oz of walnuts, half finely chopped + half medium chopped
- 1 block 8oz, room temp, cream cheese
- 1/2 cup powdered sugar
- 1/2 cup finely chopped walnuts
DIRECTIONS FOR SIMPLE SYRUP:
Prep the syrup first by combining water and sugar in a medium pan. Turn on the burner to medium heat and let it semi boil until you prep the batter.
DIRECTIONS FOR CUPCAKES:
- Preheat your oven to 350F.
- Start by whisking your eggs in a medium bowl. Until frothy.
- Add the sugar and whisk until well combined.
- Now add the yogurt, milk and mix.
- Slowly add all of the dry ingredients: bread crumbs, flour, baking powder and walnuts. Blend everything together.
- Add regular size liners to your cupcake pan and pour in 1/4 cup of batter into each. Make sure you scoop from the bottom of the bowl. Walnuts are heavy and they tend to sink to the bottom of the batter. If you choose to go with bigger liners, fill them 3/4 of the way with batter but this will make less cupcakes.
- Bake for 30 minutes.
- While that is baking, turn off the simple syrup and add your lemon juice. Let it rest.
- After it bakes, take out your cupcakes and drizzle 3 tablespoons of simple syrup over each.
- Now let them cool in the pan, in the fridge for a few hours.
- Serve with coffee or tea and enjoy.
TIP: If you choose to frost them, wait until they are completely cooled off. But if you don’t, then sprinkle each one with crushed walnuts right after the syrup and into the fridge to set. I prefer them without frosting because it tastes more authentic that way. But kids like the frosting.
Beat the cream cheese with the powdered sugar on medium/ high, then fold in the walnuts.
I know, I know – you can’t wait to make it. Go! But don’t forget to also check out my other fun family friendly recipes here.
Until next time, stay nutty.
This looks delicious! I can’t wait to make them for Bajram 😊
Hazel Eyes Mom
Can’t wait to hear what you think!
Woman you are a genius. I have never thought of Baklava as a cupcake. I will definitely try this. 🙂
Fantastic take on the baklava, and kudos to you for making a less labor-intensive version! You don’t need to prepare sheets of filo pastry anymore with this one.
And I agree with you that this one is better off without the frosting.
Hazel Eyes Mom
I appreciate this so much. If you end up trying it and see that I need to make any changes, please let me know. I’ve only made it twice and I am know there is room for improvement!!