BAKLAVA QUICK & EASY MADE WITH CRESCENT ROLLS
This was featured in a 1990 church cookbook from Chicago, Il. Submitted by Eileen T. For which I gratefully thanked her,for this quick and easy delicious Greek recipe. A sure winner in my book, I would like to pass on for you to bake! The first time I ever tasted Baklava was in Florida at a Tarpon Springs GREEK Bakery. Oh my! ...
Provided by Nancy J. Patrykus
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.
- 3. 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
EASY BAKLAVA
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Greek
Time 2h
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g
QUICK AND EASY BAKLAVA SQUARES
I love baklava but rarely indulge because it takes so much time to make. Then a friend of mine gave me this simple recipe. I've made it for family, friends and co-workers-they can't get enough. I'm always asked to bring these squares to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 294 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 145mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
QUICK CRESCENT BAKLAVA
Make and share this Quick Crescent Baklava recipe from Food.com.
Provided by Skeeter
Categories Dessert
Time 55m
Yield 28 serving(s)
Number Of Ingredients 8
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
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 350°F. for 5 minutes. Remove from oven.In 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 tip of 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 small saucepan, combine all glaze ingredients. Bring to a boil remove from heat. Spoon half of glaze evenly over dough. Return to oven 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-shaped pieces.Nutrition Per Serving (1 bar): Calories 210 Protein 4g Carbohydrate 19g Fat 15g Sodium 140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
EASY BAKLAVA
This recipe was given to me years ago by a friend who was known as the "go to person" for desserts at work. It does takes some short cuts & purists may not like that. But it sure does taste good & it is SO much easier than traditional baklava. I prefer this recipe to the ones with honey.
Provided by Judy from Hawaii
Categories Dessert
Time 50m
Yield 40 pieces
Number Of Ingredients 8
Steps:
- Place 1 cup sugar, water,& lemon juice in a pan& bring to boil.
- Simmer for 5 minutes, stirring occasionally.
- Cool.
- Lay out phyllo dough, cut in half& trim to fit a 9 by 13" pan.
- Place 1/2 of dough in pan.
- Combine filling ingredients, and spread over phyllo dough.
- Cover with 2nd half of dough.
- With a serrated knife, cut into triangles.
- Drizzle evenly with melted butter.
- Bake at 350 degrees for appproximately 30 minutes, till golden brown.
- Remove from oven& pour cooled syrup over hot baklava.
Nutrition Facts : Calories 120.3, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.2, Sodium 91.2, Carbohydrate 13.5, Fiber 0.4, Sugar 7.6, Protein 1.2
GRETCHEN'S BAKLAVA
I found this on http://myweb.cableone.net/gob/Recipes/BAKLAVA.HTM This is the best recipe--you will fall in love! A lot of work, but extremely worth it!
Provided by FeedMePlz
Categories Dessert
Time 2h30m
Yield 35-45 serving(s)
Number Of Ingredients 10
Steps:
- You should make baklava at least 24 hours ahead of time -- a week is best. The longer you let the Baklava sit, the better it gets.
- After you have everything gathered and the nut mixture done, you can assemble the baklava in about 45 minutes -- the time before you need to start working on the syrup for the batch in the oven. Use those darn corner and funky shaped edge pieces to test how it's doing or as your private reward!
- Remember that the frozen phyllo dough needs to thaw in the refrigerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. Half sheets work better. You can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go.
- Preheat the oven to 300°F
- Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
- Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
- Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.)
- Spread 1 cup of the walnut mixture.
- Cut the remaining phyllo dough in half.
- Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
- Spread 1 cup of the walnut mixture.
- Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
- Layer the remaining half sheets on top -- butter each layer.
- Brush the top with the remaining butter.
- Trim the edges off.
- Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked.
- Bake 1 hour or until golden brown.
- 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
- Cook sauce over a medium heat, stirring occasionally for 15 minutes.
- Remove from heat, add the honey and vanilla, and stir until well blended.
- Remove the baklava from the oven and finish cutting through the layers.
- Pour the sauce over the hot baklava.
- Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!
- A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
Nutrition Facts : Calories 256.5, Fat 17.1, SaturatedFat 6, Cholesterol 20.9, Sodium 119.5, Carbohydrate 25.3, Fiber 1.2, Sugar 16.9, Protein 3
QUICK CRESCENT BAKLAVA
Pillsbury Bake Off Magazine! Not the grand prize winner but in my eyes it is, it is. Years ago I lost this recipe & emailed Pillsbury. They not only emailed me the recipe but sent it to me through snail mail. You can freeze these, wish I had known that years ago, due to I gave way too much away. I love these, & LIKE them better...
Provided by Penny Binker
Categories Other Snacks
Time 30m
Number Of Ingredients 10
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.
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