Baklava Breakfast Tacos Recipe — Creamy ricotta and honey glazed nuts are wrapped in warm pita bread for a perfectly balanced dessert for breakfast!
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hold up. Breakfast is about to get a whole lot funkier in 3…2….BOOM.
When I heard about this month’s Recipe Redux sponsor contest with Toufayan pita bread, I knew I wanted to do something Greek-inspired, but not so predictable as a gyro or pita chip.
No, no, I’m way too weird for that ish. I had to go hard. I had to go big. I had to go BAKLAVA.
Oh man, do I love baklava. I could easily house two or three large pieces of this honey-soaked nutrageous dessert as a kid, with only the manners my parents instilled in me as a means of not eating the entire tray at family parties.
Now that my sweet tooth is a bit more sedated, I can’t tell you the last time I had a piece (or three), which further solidified that it was happening, right here, right now.
Except this one you can eat two giant servings of and not feel like you just robbed a hive of its entire stock of honey. There’s still that sweet, syrupy goodness trademarked by baklava, but a bit more balanced and fit for fast breaking.
I added some cottage cheese for some protein, some healthy fats with the chopped nuts, and fiber-full carbs with a pita bread taco shell. A much for satisfying breakfast than a tray full of Greek pastries, but that’s just my nutrition expert, science-based opinion. 🙂
I used the low-carb variety since they had 7 grams of fiber and 8 grams of protein each, and weren’t as hearty and …well whole-grainy as the whole wheat. Toufayan has over 100 products to choose from, so you have plenty of options!
I think I can safely say that I’ve unlocked a breakfast baklava lovin’ beast inside me. I ain’t even mad, bro.
- 3 tablespoons honey
- 2 tablespoons warm water
- 1 teaspoon cinnamon
- 2 teaspoons orange zest
- ½ cup chopped nuts ( I used walnuts and almonds)
- 1 cup cottage or ricotta cheese
- 4 Toufayan pita breads ( I used the low-carb variety)
- In a small bowl, mix together the honey, water, cinnamon and orange zest.
- Add chopped nuts, and mix to coat.
- Heat pita bread in microwave for 15 seconds.
- Fill each pita with ¼ cup of cottage or ricotta cheese
- Top with ¼ of nut mixture.
- Sprinkle with additional cinnamon if desired
Toufayan Bakeries products are available nationwide. To check availability locally, visit http://toufayan.com/where-to-buy.
Hover over image to pin for later!
Make it a great day!
Have you ever had baklava?
What’s your favorite way to use pita bread?