"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Quick Crescent Baklava Recipe

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This recipe for Quick Crescent Baklava, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, June 21, 2007


2 cans crescent rolls
3-4 cups pecans, finely chopped
1/2 cup sugar
1 teaspoon cinnamon

1/4 cup sugar
1/2 cup honey
2 tablespoons butter
2 teaspoons lemon juice

Heat oven to 350.

Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13 x 9 baking dish; press over bottom and 1/2 inch up sides to form crust. Firmly press performations to seal.

Bake at 350 for 5 minutes. Remove from oven.

In bowl, combine nuts 1/2 cup sugar and cinnamon; mix well. Spoon nut mixture evenly over partially baked crust.

Unroll remaining can of dough into 2 long rectangles. Place over nut mixture; press out to edges of pan.

With tip of sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form diamond-shaped pieces.

In small saucepan, combine all glaze ingredients. Bring to boil. Spoon 1/2 of glaze evenly over dough.

Bake at 350 for an additiona 25-30 minutes.

Spoon remaining glaze evenly over hot baklava.

Cool 1 hour. Refrigerate 30 minutes.

Cut into diamond-shaped pieces.

Number Of Servings:
Number Of Servings:
28 bars
Preparation Time:
Preparation Time:
25 minutes




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