Semi Homemade Crescent Baklava — 14 Comments

    • Hi Jameish, I guess it’s worth a try. I’m not sure if Splenda will give you the gooey texture that sugar does. 🙂

  1. I came across this dessert while searching the internet for a recipe to use 2 cans of crescent rolls that were taking up space in my fridge…WOW, delicious! This one’s a keeper.

  2. I’m a little confused because instructions say to pour 1/2 of the glaze over the dough and RETURN to oven. It never said to cook the bars first, so…do you just make the bars & filling, then pour the glaze and bake?

    (((*.*))) Sharon

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