Baklava truffles

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 170, total fat 11 G., saturated fats 2 G., proteins 3 G., carbohydrates 17 G., fiber 2 G., cholesterol 4 mg, sodium 74 mg, sugar 10 G.

These baklava-flavored truffles require no baking and are so easy to make, you can get the whole family involved, even the little ones, to make a big batch. They'll be gone in no time! Place each truffle in a fluted paper cup and package it in a tin for gifting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Nut sprinkles

1 tbsp. butter
1 cup walnuts, very finely chopped
1 and 1/4 cups crumbled wheat cereal (breakfast cereal)
1/4 teaspoon salt

Truffles

2 tablespoons butter
2 cups walnuts
0.5 cups honey
1 teaspoon ground cinnamon
0.5 tsp salt
2 cups of wheat flakes (breakfast cereal)

Honey dip

1/3 cup honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: walnuts, dry breakfast, cinnamon, honey

Cooking the dish according to the recipe:

Nut sprinkles:

Melt the butter in a skillet over medium heat, then add the walnuts, wheat flakes, and salt. Cook until the nuts are fragrant and the flakes begin to brown, about 3 minutes. Transfer to a plate and refrigerate until completely cool.
Baklava-flavored truffles:

Melt the butter in a skillet over medium heat, then add the walnuts and toast until fragrant, 5 minutes. Transfer to a food processor along with the honey, cinnamon, and salt and process until smooth, scraping down the sides of the bowl as needed.

In a large bowl, crush the wheat flakes with your hands, then add the nut butter. Mix until smooth and roll into 24 small balls.
Honey dip:

Microwave the honey for 1 minute. Thread a truffle ball onto the end of a toothpick or skewer, then dip it in the honey and roll it in the nut mixture, coating it completely. Place each truffle in a mini muffin tin and gift wrap.

Author of the recipe - Matt and Allison Robicelli are a pastry chef and his wife, a catering chef, and owners of a wholesale bakery.

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