Home
Magazines & Cookbooks Newsletters Pillsbury Store
Recipes Products Bake-Off Contest Doughboy Fun Coupons Community My Pillsbury
Home> Recipes> Quick Crescent Baklava

Quick Crescent Baklava

Quick Crescent Baklava
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks

This traditional nut and honey sweet treat is made remarkably easy when refrigerated crescent roll dough is used as its base.

Prep Time:
25 Min
Total Time:
2 Hr 25 Min
Makes:
36 bars
Pillsbury Bake-Off
Annette Erbeck (Mrs. Gail)
Mason, OH
Bake-Off® Contest 29, 1980
You must be logged in to rate a recipe
Log In / Register
No thanks
full starfull starfull starhalf starempty star
(10)
Rate It
(5)
Review It
Would you make it again?  yes | no
100% of people say yes.
You must be logged in to recommend a recipe
Log In / Register
No thanks

You may also enjoy:

Quick Crescent Pecan Pie Bars
Quick Crescent Pecan Pie Bars
Quick 'n Chewy Crescent Bars
Quick 'n Chewy Crescent Bars
Chocolate-Hazelnut Turnovers
Chocolate-Hazelnut Turnovers
INGREDIENTS
2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
3to 4 cups walnuts, finely chopped
3/4cup sugar
1teaspoon ground cinnamon
1/2cup honey
2tablespoons butter or margarine
2teaspoons lemon juice
DIRECTIONS
1.Heat oven to 350°F. Unroll 1 can of dough and separate into 2 long rectangles. Place in ungreased 13x9-inch pan; press in bottom and 1/2 inch up sides to form crust. (If using crescent rolls, firmly press perforations to seal.) Bake 5 minutes. Meanwhile, in large bowl, mix walnuts, 1/2 cup of the sugar and the cinnamon.
2.Spoon walnut mixture evenly over crust. Separate 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 6 lengthwise and 6 diagonal markings to form 36 diamond-shaped pieces, using dough edges and perforations as a guide.
3.In 1-quart saucepan, mix remaining 1/4 cup sugar, the honey, butter and lemon juice. Heat to boiling. Remove from heat; spoon half of sugar mixture evenly over dough.
4.Bake 25 to 30 minutes longer or until golden brown. Spoon remaining sugar mixture evenly over hot baklava. Cool completely, about 1 hour. Refrigerate until thoroughly chilled, about 30 minutes. For diamond shapes, cut 6 straight parallel lines down length of pan; cut 6 diagonal lines across straight lines.
High Altitude (3500-6500 ft):  No change.
High Altitude (3500-6500 ft):

No change.

Bake-Off is a registered trademark of General Mills ©2008

To learn more about Pillsbury baking products, visit PillsburyBaking.com

Bake-Off is a registered trademark of General Mills © 2010
Portions of content provided by Pillsbury Store powered by Cooking.com
Visit Pillsbury Canada at EverydayCelebrations.ca / Visitez Pillsbury Canada a CelebrerLeQuotidien.ca

Easy Recipes at Tablespoon.com

Contact Us | Privacy Policy | Terms of Use | Community Agreement | Site Map | Add Pillsbury RSS Add Pillsbury RSS