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Quick Crescent Baklava


This traditional nut and honey sweet treat is made remarkably easy when refrigerated crescent roll dough is used as its base.

Prep: 25 minutes
Servings: 36


2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
3 to 4 cups walnuts, finely chopped
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup honey
2 tablespoons butter or margarine
2 teaspoons lemon juice

1. Heat oven to 350°F. Unroll 1 can of dough and separate into 2 long rectangles. Place in ungreased 13×9-inch pan; press in bottom and 1/2 inch up sides to form crust. (If using crescent rolls, firmly press perforations to seal.) Bake 5 minutes.
2  While baking the crust, in large bowl, mix walnuts, 1/2 cup of the sugar and the cinnamon.
Spoon walnut mixture evenly over crust.

3. Separate remaining can of dough into 2 long rectangles.

4. 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.

5. 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.

6.  Bake 25 to 30 minutes longer or until golden brown. Spoon remaining sugar mixture evenly over hot baklava.
7. Cool completely, about 1 hour.
8. Refrigerate until thoroughly chilled, about 30 minutes.
9. For diamond shapes, cut 6 straight parallel lines down length of pan; cut 6 diagonal lines across straight lines.

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