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1
Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 muffin liners.
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2
Combine the butter, buttermilk and honey in a pitcher.
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3
Sift the flour, baking soda and salt.
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4
In the bowl of a stand mixer, combine the granulated sugar, sour cream and eggs.
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5
Add the buttermilk mixture to the sour cream mixture.
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6
Slowly stir in the sifted flour mixture until combined.
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7
Fill the cupcake liners and bake for 20 minutes, rotating halfway through.
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8
Remove from the oven and cool completely before frosting.
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9
Fill the cupcakes with the Baklava Filling.
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10
Pipe with Cinnamon Buttercream.
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11
Top with a Filo Puff.
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12
In a saucepan, combine the milk, granulated sugar, butter, corn syrup, cornstarch and egg yolks, and melt over medium heat using a heatproof spatula.
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13
Add in the chopped nuts.
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14
Bring to a simmer while stirring.
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15
Remove from the heat and refrigerate until completely cooled.
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16
In a stand mixer with the whisk attachment, whip the butter until soft.
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17
Slowly add in the powdered sugar and vanilla, along with the heavy whipping cream.
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18
Beat until fluffy.
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19
Add in the cinnamon and stir to combine.
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20
Preheat the oven to 325 degrees F. Spray a baking sheet liberally with pan spray.
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21
Remove the filo dough from the package and, taking 1/2-inch-thick bunches of strands at a time, twist into circular shapes.
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22
Place the circles on the prepared baking sheet and bake until golden, about 10 minutes, rotating once halfway through.
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23
Remove from the oven and cool completely.
