Quick Crescent Baklava

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

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Servings 36

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( 23 ) Ratings

23 Ratings

5 Stars 17%

4 Stars

3 Stars 17%

2 Stars 10%

1 Stars 17%

Member Reviews ( 9 )

52909918-5f30-4f1d-b09d-8134370d591a

Bake-Off® Contest 29, 1980

Annette Erbeck (Mrs. Gail)

Mason, Ohio

ingredients 7
Prep Time 25 min
Total Time 2 hr 25 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3: to 4 cups walnuts, finely chopped

3/4: cup sugar

1: teaspoon ground cinnamon

1/2: cup honey

2: tablespoons butter or margarine

2: teaspoons lemon juice

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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.

EXPERT TIPS

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Expert Tips

Baklava (bahk-lah-VAH) is a sweet dessert made with layers of butter-drenched pastry, spices and nuts. A honey-lemon syrup is poured over the baked warm pastry and left to soak.

Feel free to use your favorite kind of nuts in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 150
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2g, 2% Trans Fat 1/2g 1/2% ),
Cholesterol: 0mg; 0%;
Sodium: 105mg; 105%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 0g 0% Sugars 9g 9% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

meghanadee

report Posted Sep. 30, 2011 11:19 AM

Double the syrup to have it be extra spectacular

billynn

report Posted Mar. 19, 2011 10:26 PM

I agree you have to double the syrup recipe and it's totally awesome. It's less greasy than using the phyllo dough..very easy and very tasty..

sheila_hutchins

report Posted Dec. 28, 2010 11:17 AM

I made this for Christmas this year. I doubled the syrup and it was absolutely delicious. I will never use the old Baklava recipe again.

pennybinker

report Posted Oct. 2, 2010 9:38 PM

I am so happy to see this recipe finally make it out there for people to see. I got the recipe when it was first printed out from a little magazine about the Pillsbury Bake Off winners and finalist etc... and made it soon after the publication of the issue it was printed in. It is marvelous, makes oodles but I learned since then that there isn't a need necessarily to look for help in eating...as it will FREEZE in portions that can be eaten at leisure. YUM. Actually like these better than what I have eaten from a local Greek Festival. So Easy. This recipe has always belonged in a must have it.

Cheri F.

report Posted Sep. 29, 2009 9:25 AM

Great recipe all !! I doubled the honey mixture and only used about 80% of it, but it sunk right in and a few days later it still was moist, but not overdone. I suggest making the honey mixture 1 1/2 times the requested amount and use it all. Everyone loved it.......and my husband is from the middle east and somewhat of a "connoisseur" of baklava. He LOVED it. I was so happy Thanks !!