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Quick Crescent Baklava

(25)
  11 reviews
  • 25 min prep time
  • 2 hr 25 min total time
  • 7 ingredients
  • 36 servings
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This traditional nut and honey sweet treat is made remarkably easy when refrigerated crescent roll dough is used as its base.

Bake-Off® Contest 29, 1980
Annette Gail)
Mason, Ohio

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent 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

Steps

  • 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.
  • 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

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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