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Quick Crescent Baklava

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  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 36
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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.
Created Jun 22, 2010
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Ingredients

  • 2 cans Pillsbury* Crescents
  • 3 to 4 cups (750 mL to 1 L) walnuts, finely chopped
  • 3/4 cup (175 mL) granulated sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 cup (125 mL) honey
  • 2 tbsp (25 mL) butter or margarine
  • 2 tsp (10 mL) lemon juice

Steps

  •  
    1
    Heat oven to 350ºF. 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. 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

  • Tip 1
    Tip : 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.

Nutrition Information

No nutrition information available for this recipe
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