Quickcrescentbaklava Recipes

CHRISTMAS BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet or jelly roll pan.
• Stir the pecans, cinnamon, and nutmeg together in a bowl until evenly blended. Drizzle in the honey and vanilla, mixing well.
• Place the brown sugar substitute, white sugar substitute, evaporated milk, and butter in a pan, and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens, 12 to 15 minutes. Gradually stir in the pecan mixture. Remove from heat.
• Unroll 3 sheets of phyllo and place in the prepared baking pan. Dust lightly with flour. Spoon a thin layer of the pecan-sugar mixture over the phyllo sheets. Cover with 3 more phyllo sheets, dust with flour, and spoon the pecan-sugar mixture over the phyllo. Repeat three more times ending with phyllo sheets on top, and using all the phyllo and pecan-sugar mixture to make a stack about 1 inch high.
• Bake in preheated oven until top is golden brown, 10 to 12 minutes. Cool completely before dusting with confectioners' sugar, and cutting into 2 inch squares.

EASY BAKLAVA

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.

QUICK CRESCENT BAKLAVA

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.

QUICK CRESCENT BAKLAVA

Steps:

• 1. Unroll 1 can Crescent Rolls into 2 long rectangles. Place in UN-GREASED 13" x 9" pan; press over bottom and 1/2-inch up sides to form bottom crust. Finally, press perforations to seal. Bake at 350 degrees F for 5 minutes. Remove from oven.
• 2. In a Large Bowl, combine Walnuts, Sugar, & Cinnamon, mix well. Spoon Walnut Mixture evenly over partially baked crust.
• 3. Separate remaining can of Crescent Rolls into 2 long rectangles. Place over Walnut Mixture; press out to edges of pan.
• 4. Now the put on the thinking cap part. I recall I had to look for my thinking cap. With tip of a sharp knife, score the dough with 5 lengths & 7 diagonal markings to form 28 Diamond-Shaped pieces.
• 5. In a small saucepan, combine all the Glaze Ingredients. (sugar, honey, butter or margarine, & lemon juice). Bring to a boil, remove from heat.
• 6. Spoon HALF OF THE GLAZE evenly over crescent dough top. Bake an additional 25 to 30 minutes or until golden brown. Spoon remaining glaze evenly over HOT BAKLAVA. Cool completely. Refrigerate until thoroughly chilled. Cut into Diamond-Shape pieces using where you scored earlier as your guide.

APPLE STRUDEL BAKLAVA

Steps:

• Mix together apples, brown sugar, lemon juice and zest and apple pie spice. Set aside.
• Brush 9x13 pan with butter. Carefully unfold phyllo dough package. Take one sheet, lay it in pan, brush with melted butter. Repeat four more times.
• Top with apple mixture and sprinkle chopped pecans on top.
• Take the remaining five sheets of phyllo and place on top of apples/pecans, one at a time, brushing each with melted butter.
• Brush top with melted butter and sprinkle with additional apple pie spice. With a very sharp knife, cut the top phyllo sheets into triangles (cutting diagonally across pan).
• Bake at 350 for 30-40 minutes.
• Meanwhile, put sugar, honey and water in saucepan. Over medium heat, bring to a boil while stirring. Turn to low and keep warm.
• Pour warm syrup over apple strudel.
• Serve warm or cold.

APPLE BAKLAVA

Steps:

• On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter. Repeat process with 3 more sheets. Cover remaining sheets with damp towel and set aside. To make filling place the lemon juice and zest, honey, cinnamon, apples, and chopped nuts and gently heat for 3 minutes set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until mixture and filo is gone (there should be 3 layers). Bake in a preheated 350 degree oven for 1 hour. Mix sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve.

APPLE BAKLAVA

Steps:

• 1. Line a sheet pan with parchment and lay down 1 sheet phyllo dough. Brush with butter and repeat for 3 more sheets. (while continuing on cover remaining sheets with wet towel to avoid them from drying up).
• 2. In medium sauce pan heat lemon juice, zest, 4 tablespoons honey cinnamon, apples and nuts on medium low for 3 minutes. Remove from heat and set aside to cool
• 3. Spread 1/3 of the mixture onto buttered dough. Top with 1 more phyllo dough.
• 4. Option 1) Roll entire sheet up and cut in thirds. Set aside (cover this with wet towel) and repeat the process 2 more times. Bake at 350 for 20-30 minutes.
• 5. Option 1, cont.) Mix together 1-1/2 cup honey, water and lemon rind. Bring to simmer for 10 minutes, remove rind and serve in ramekin as a dipping sauce for the baklava roll.
• 6. Option 2) After you add the last sheet brush with butter, add 3 more sheets, brushing between sheets, add 1/3 mixture and top with a sheet...repeat 1 last time (3 layers). Bake at 350 for 1 hour.
• 7. Option 2 cont.) Mix together 1-1/2 cup honey, water and lemon rind. Bring to simmer for 10 minutes, remove rind and pour over baklava. Allow to rest overnight. Cut into squares.