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Cook'n with Betty Crocker 
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Quick Crescent Baklava |
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Serves: 28 Print this RecipeServing Size: 1 bar Annette Erbeck - Mason, Ohio Bake-Off® Contest 29, 1980 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. 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. Nutrition Per Serving (1 bar): Calories 210; Protein 4g; Carbohydrate 19g; Fat 15g; Sodium 140mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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