Shortcut Baklava

A gooey honey and walnut filling is the star of this dessert. Instead of traditional phyllo dough, a refrigerated piecrust stands in to make this a simple stunner.

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4.0 by 2 people

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  • Makes: 16 servings
  • Prep: 15 mins
  • Cool: 10 mins
  • Bake: 25 mins 375°F

Shortcut Baklava

Directions

  1. Preheat oven to 375 degrees F. Let piecrusts stand according package directions. Unfold; place one crust on an ungreased cookie sheet. For filling, in a small bowl, stir together walnuts, sugar, the 2 tablespoons honey, the cinnamon, and lemon juice. Spread over piecrust on cookie sheet, leaving about a 1/2-inch border. Top with remaining piecrust. Seal edges of piecrusts by pressing with the tines of a fork, or pinch and flute the edges. Prick top piecrust all over with a fork. In a small bowl, stir together the 1 tablespoon honey and the water. Brush mixture over top piecrust. Sprinkle lightly with cinnamon-sugar.
  2. Bake for about 25 minutes or until golden. Cool on cookie sheet on a wire rack for 10 minutes. Cut into 16 wedges. Cool completely.
  3. Makes 16 wedges

From the Test Kitchen

*

If you cant find cinnamon-sugar in the spice aisle of your supermarket, in a small bowl, stir together 2 teaspoons sugar and 1/4 teaspoon ground cinnamon.

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Nutrition Facts (Shortcut Baklava)

  • Per serving:
  • 197 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 5 mg chol. ,
  • 99 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 2 g pro.

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