Quick Crescent Baklava

• YIELD

  28 servings

INGREDIENTS

Baklava

• 3 to 4 cups walnuts, finely chopped
• 1/2 cup sugar
• 1 tsp. cinnamon
• Two 8 oz. cans refrigerated crescent rolls

Glaze

• 1/4 cup sugar
• 1/2 cup honey
• 2 tbsp. butter
• 2 tsp. lemon juice

DIRECTIONS

In a large bowl, combine nuts, 1/2 cup sugar and cinnamon.

Separate 1 can of dough into 2 long rectangles.

Place in an ungreased 13″ X 9″ pan; press over bottom and 1/2″ up the sides to form crust.

Spoon nut mixture evenly over dough.

Separate remaining can of dough into 2 long rectangles.

Place over walnut mixture; press to edge of pan.

Using dough edges and perforations as guidelines with tip of knife, score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond shaped pieces.

In small saucepan, combine glaze ingredients; heat to boiling.

Spoon half of glaze evenly over dough.

Bake at 350 degrees for 25 to 30 minutes or until golden brown.

Spoon remaining glaze evenly over hot pastry.

Cool, then cut into diamond shaped pieces to serve.

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