in category Cookie Recipes
2-(8 oz.) cans refrigerated crescent dinner rolls
3-4 cups walnuts, finely chopped
1/2 cup sugar
1 tsp. cinnamon
Glaze:
1/4 cup sugar
1/2 cup honey
2 tbl. butter
2 tsp. lemon juice
Preheat oven to 350* Unroll 1 can of dough into 2 long rectangles.
Place in ungreased 13 by 9 inch pan. Press over the bottom and 1/2 inch up the sides to form a crust. Firmly press the perforations to seal.
Bake for 5 minutes. Remove from the oven.
In a large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well. Spoon walnut mixture evenly over partially baked crust.
Unroll remaining can of dough into 2 long rectangles. Place over walnut mixture; press out to edges of pan. With the tip of a sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond shaped pieces, using dough edges and perforations as a guide.
In a saucepan, combine all glaze ingredients. Bring to a boil; remove from heat. Spoon half of glaze evenly over the dough. Return to the oven. Bake an additional 25-30 minutes or until golden brown. Remove from the oven. Spoon remaining glaze evenly over hot Baklava. Cool completely.
|
|
