Baklava Quick Easy Made With Crescent Rolls Recipes

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon., Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter., Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

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.

Steps:

• 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.
• 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.
• 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