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Quick Crescent Baklava
Serves: 28
 Download this recipe.
This ingenious contestant borrowed an idea from the Greeks, simplified it by using refrigerated crescent roll dough instead of fragile phyllo and created a delightful dessert bar.
Serves: 28
2 (8-ounce) tubes refrigerated crescent roll dough
3 to 4 cups walnuts, finely chopped
1/2 cup sugar
1 teaspoon cinnamon
GLAZE
1/4 cup sugar
1/2 cup honey
2 tablespoons margarine or butter
2 teaspoons lemon juice
Heat oven to 350°F. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 350°F. for 5 minutes. Remove from oven.
In large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well. Spoon walnut mixture evenly over partially baked crust. Unroll remaining can of dough into 2 long rectangles. Place over walnut mixture; press out to edges of pan. With tip of sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond-shaped pieces, using dough edges and perforations as a guide.
In small saucepan, combine all glaze ingredients. Bring to a boil; remove from heat. Spoon half of glaze evenly over dough. Return to oven; bake an additional 25 to 30 minutes or until golden brown. Spoon remaining glaze evenly over hot baklava. Cool completely. Refrigerate until thoroughly chilled. Cut into diamond-shaped pieces.
Annette Erbeck - Mason, Ohio
Bake-Off® Contest 29, 1980
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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