Quick crescent baklava

Quick crescent baklava



  • sugar - 1/2 c
  • cinnamon - 1 tsp
  • margarine - 2 Tbsp
  • lemon juice - 2 tsp
  • honey - 1/2 c
  • walnuts, finely chopped - 3 4
  • cans crescent dinner rolls - 2 oz

How to make quick crescent baklava:

Glaze:1/4 c. sugar1/2 c. honey2 Tbsp. margarine2 tsp. lemon juice Heat oven to 350°. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 9 x 13-inch pan. Press over bottom and 1/2 inch up sides to form crust. Seal perforations. Bake for 5 minutes.

In large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well. Spoon walnut mixture evenly over partially baked crust. Unroll remaining can of dough into 2 long rectangles. Place cover over walnut mixture. Press out to edges of pan. With tip of sharp knife, cut into 28 diamond shape pieces.

Glaze: In small saucepan, combine all ingredients. Bring to a boil; remove from heat. Spoon 1/2 glaze evenly over dough. Bake an additional 25 to 30 minutes, or until golden brown. Spoon remaining glaze evenly over hot baklava. Cool completely. Refrigerate until thoroughly chilled. Cut into diamond shape pieces.

Recipe categories: Desserts, < 60 mins, For large groups.

Quick crescent baklava
Average rating: 2.8 of 5, total votes: 6
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
butter, softened, flour, eggs, beaten, shortening, canned pumpkin, crisco, sliced fresh peaches, butter room temperature, crushed vanilla wafers approximately 10 boxes, bags cooked boil-in-bag rice, drained
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