Best Quick Crescent Baklava Recipes

BAKLAVA QUICK & EASY MADE WITH CRESCENT ROLLS

Steps:

• 1. Heat oven to 350. In a large bowl, combine nuts, 1/2 cup sugar and cinnamon. Separate 1 can of dough into 2 long triangles. Place in an ungreased 13x9 inch pan. Press over the bottom and 1/2 inch up the sides to form a crust. Spoon nut mixture evenly over the dough.
• 2. Separate the remaining can of dough into two long triangles.Place over walnut mixture, press to edges of the pan. Using dough edges and perforations as guide lines, and with the tip of a sharp pointed knife score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond shaped pieces.
• 3. In a small saucepan, combine glaze ingredients. Heat to boiling. Spoon 1/2 of glaze evenly over dough. Bake at 350 for 25-30 minutes. Spoon remaning glaze evenly over pastry. Cool and cut into diamond shaped pieces. Serves 28

QUICK CRESCENT BAKLAVA

Steps:

• Heat oven to 350 degrees.
• Unroll 1 can of crescent rolls into 2 long rectangles.
• Place in ungreased 13 x 9 x 2 inch pan, press over bottom and 1/2 inch up sides to form crust.
• Seal perforations.
• Bake for 5 minutes.
• In a large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well.
• Spoon evenly over crust.
• Unroll remaining can of crescent rolls into 2 long rectangles.
• Place over walnut mix.
• Press out to edges of pan.
• With tip of knife, score dough with 5 lengthwise and 7 diagonal marking to form 28 diamonds.
• In a small saucepan combine all ingredients.
• Bring to a boil, remove from heat.
• Spoon 1/2 of glaze evenly over dough.
• Bake 25-30 minutes until golden.
• Spoon remaining glaze ove baklava.
• Refrigerate and cut.

QUICK CRESCENT BAKLAVA

Steps:

• 1. Unroll 1 can Crescent Rolls into 2 long rectangles. Place in UN-GREASED 13" x 9" pan; press over bottom and 1/2-inch up sides to form bottom crust. Finally, press perforations to seal. Bake at 350 degrees F for 5 minutes. Remove from oven.
• 2. In a Large Bowl, combine Walnuts, Sugar, & Cinnamon, mix well. Spoon Walnut Mixture evenly over partially baked crust.
• 3. Separate remaining can of Crescent Rolls into 2 long rectangles. Place over Walnut Mixture; press out to edges of pan.
• 4. Now the put on the thinking cap part. I recall I had to look for my thinking cap. With tip of a sharp knife, score the dough with 5 lengths & 7 diagonal markings to form 28 Diamond-Shaped pieces.
• 5. In a small saucepan, combine all the Glaze Ingredients. (sugar, honey, butter or margarine, & lemon juice). Bring to a boil, remove from heat.
• 6. Spoon HALF OF THE GLAZE evenly over crescent dough top. 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 using where you scored earlier as your guide.

QUICK CRESCENT BAKLAVA

Steps:

• Heat oven to 350°F. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 350°F. for 5 minutes. Remove from oven.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 over walnut mixture press out to edges of pan. With tip of sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond-shaped pieces, using dough edges and perforations as a guide.In small saucepan, combine all glaze ingredients. Bring to a boil remove from heat. Spoon half of glaze evenly over dough. Return to oven 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-shaped pieces.Nutrition Per Serving (1 bar): Calories 210 Protein 4g Carbohydrate 19g Fat 15g Sodium 140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.