A nice alternative to the traditional Baklava. This recipe is easy to make with tons of walnut and honey flavor! This recipe comes from a Pillsbury contest in 1980-Annette Erbeck.
Quick Crescent Baklava Recipe
2 – 8 ounce can Pillsbury crescent rolls
3 cups walnut, finely chopped
1/2 cup sugar
1 teaspoon cinnamon
1 glaze recipe (below)
Heat oven to 350 degrees.
Unroll 1 can of dough into an un-greased 9×13-inch baking dish. Press over bottom and 1/2-inch up sides to form crust. Firmly press perforations to seal. Bake 5 minutes.
Combine walnuts, 1/2 cup sugar and cinnamon; mix until well combined.
Evenly spread walnut mixture over partially baked crust.
Unroll remaining can of dough and press out to the edges of pan. With the tip of a sharp knife, score dough, 5 lengthwise and 7 diagonal markings to make 28 diamond-shaped-pieces.
1/4 cup sugar
1/2 cup honey
2 tablespoons butter
2 teaspoons lemon juice
In a small saucepan, combine all glaze ingredients. Bring to a boil; remove from heat. Spoon half of the glaze evenly over dough. Return to oven; bake an additional 25 to 30 minutes or until golden brown. Spoon remaining glaze over hot baklava. Cool completely. Refrigerate until thoroughly chilled. Cut into diamond-shaped pieces. This recipe is from the Pillsbury Best of the Bake Off Cookbook 1996.