Change up classic Greek baklava with an easy, flaky Pillsbury® pie crust version drizzled with honey.
Bake-Off® Contest 45, 2012
Carrie Hudkins
Wichita Falls, Texas
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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2
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tablespoons butter, melted
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1 1/4
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cups sweetened dried cranberries (6 oz)
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1
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cup chopped pecans
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1/2
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cup sugar
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2
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teaspoons ground cinnamon
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1
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tablespoon grated orange peel
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1
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egg
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2
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tablespoons water
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1/2
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cup honey
Steps
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1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; press each into 10 1/2-inch square. Brush squares with melted butter.
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2
In food processor, place cranberries, pecans, sugar, cinnamon and orange peel. Cover; process with on-and-off pulses until mixture is finely chopped. Spread half of mixture on each pie crust square.
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3
Roll up each pie crust into a log; pinch edge tightly to seal. In small bowl, beat egg and water until blended. Brush egg mixture over each log. Using serrated knife, cut each log into 10 slices. Place slices, cut sides up, 1 inch apart on cookie sheet; replacing any filling. Reshape slices, if necessary.
-
4
Bake 12 to 15 minutes or until golden brown. Immediately remove pinwheels on parchment from cookie sheet to cooling rack. Spoon about 1 teaspoon honey on each slice. Serve warm or cool.
-
1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; press each into 10 1/2-inch square. Brush squares with melted butter.
-
2
In food processor, place cranberries, pecans, sugar, cinnamon and orange peel. Cover; process with on-and-off pulses until mixture is finely chopped. Spread half of mixture on each pie crust square.
-
3
Roll up each pie crust into a log; pinch edge tightly to seal. In small bowl, beat egg and water until blended. Brush egg mixture over each log. Using serrated knife, cut each log into 10 slices. Place slices, cut sides up, 1 inch apart on cookie sheet; replacing any filling. Reshape slices, if necessary.
-
4
Bake 12 to 15 minutes or until golden brown. Immediately remove pinwheels on parchment from cookie sheet to cooling rack. Spoon about 1 teaspoon honey on each slice. Serve warm or cool.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 10g
- 16%
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- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 115mg
- 5%
- Total Carbohydrate
- 29g
- 10%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 18g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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