Directions
- 1Prepare the baklava tops: Layer filo pastry sheets, brush with melted butter, repeat 6-8 times. Cut into circles and bake at 200°C for 15-20 minutes.
- 2Make the cupcake batter: Combine melted butter and sugar, whisk. Add eggs one by one, then vanilla yogurt. Sift in dry ingredients, add milk halfway.
- 3Prepare the cupcake liners: Add crushed pistachios and filo pastry scraps to the bottom of each cupcake liner.
- 4Fill cupcake liners with batter.
- 5Bake cupcakes at 185°C for 25-28 minutes.
- 6Make the cream cheese frosting: Combine heavy cream and powdered sugar, whisk until slightly thick. Add cream cheese and whisk until thickened.
- 7Once the cupcakes have cooled, pipe on the frosting, top with baklava circles, and sprinkle with extra crushed pistachios.
Ingredients
- 150 g filo pastry
- 100 g melted butter
- 190 g flour
- 1 tbsp cinnamon
- 9 g baking powder
- 5 g baking soda
- 100 g milk
- 160 g vanilla yogurt
- 140 g melted butter
- 200 g sugar
- 3 eggs
- 60 g crushed pistachios
- 100 ml heavy cream
- 50 g powdered sugar
- 200 g cream cheese
Equipment
ovenwhiskcookie cutterpiping bagmixing bowls
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