If you haven't noticed yet by all of my dessert blogs here, dessert is by far and above my favorite part of a meal. This week I am bringing you a super simplified version of baklava, my adaptation of Pillsbury's Quick Crescent Baklava. If you ever wanted to make this at home but were too scared by what appears to be a complicated recipe then this is the baklava for you! Not only does it take half the work of regular baklava, I think the flaky, buttery goodness of the crescent rolls adds a whole other layer of yummy!
2 cans (8 oz each) refrigerated crescent dinner rolls or dough sheets
3 to 4 cups of nuts (I used 1 1/2 cups peanuts and 1 1/2 cups walnuts, finely chopped
3/4 cup sugar
1 tsp ground cinnamon
1/2 cup honey
2 tbsp butter or margarine
2 tsp lemon juice
Preheat your oven to 350°F. Unroll 1 can of dough and separate into 2 long rectangles. Place rectangles sideways in a 13x9-inch pan so that they go up the sides just slightly. If you don't turn the rectangles sideways you'll end up with about a 2 inch gap along the side of your pan. This isn't a big deal, but you may have trouble keeping your filling in place later. Bake the crust for 5 minutes.
Meanwhile, mix the nuts, 1/2 cup of the sugar and the cinnamon. Spoon this mixture evenly over crust once it finishes baking. (You don't need to wait for it to cool.)
Take your second can of dough and separate it into two rectangles, and place them sideways over top of the nuts to completely cover them. With tip of sharp knife, score the dough where you will be cutting it later to serve the baklava. Not only will this make it easier to cut later, but this will also give the sauce someplace to soak in.
Mix the remaining 1/4 cup sugar, honey, butter and lemon juice in a saucepan and heat to boiling. Remove the pan from the heat and spoon half of the sauce evenly over dough.
Bake 25 to 30 minutes longer or until golden brown. Spoon the remaining sauce evenly over hot baklava. Here the original recipe calls for letting the baklava cool for an hour and a half on the counter and in the fridge, but if you're like me and can't wait that long, about 15 minutes on the counter should be enough to keep you from burning your fingers.
There you have it, quite possibly the easiest baklava recipe known to existence!
For the nutrition info and to see how to make some healthy substitutions for this recipe check out my note on Facebook here (don't worry, you don't have to be a member of Facebook to read my notes).
If you liked this recipe and are on Facebook you should join the official ADON Facebook Fan Page, featuring behind-the-scenes and teaser photos, as well as a place to chat with other ADON fans. Just see the right panel of any page of the blog for a link.