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Shortcut Baklava

Makes: 16 servings
Prep 15 mins Cool 10 mins Bake 375°F 25 mins
Shortcut Baklava
Ingredients
  • 1 15 ounce package folded refrigerated unbaked piecrust (2 crusts)
  • 1 cup  finely chopped walnuts
  • 1/3 cup  sugar
  • 2 tablespoons  honey
  • 1 teaspoon  ground cinnamon
  • 1 teaspoon  lemon juice
  • 1 tablespoon  honey
  • 1 teaspoon  water
  • Cinnamon-sugar*
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.
Nutrition Facts (Shortcut Baklava)
  • Servings Per Recipe 16,
  • cal. (kcal) 197,
  • Fat, total (g) 12,
  • chol. (mg) 5,
  • sat. fat (g) 3,
  • carb. (g) 22,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 2,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 8,
  • sodium (mg) 99,
  • Potassium (mg) 52,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Other Carb () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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