BAKLAVA Quick & Easy made with Crescent Rolls

Nancy J. Patrykus


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! A gift from heaven!
I am sure you will agree........
Ist pic . is a stock photo.

2nd pic is the Baklava I made today..12/14/11
.Oh! my! So good. So easy!!!!

★★★★★ 3 votes
20 Min
30 Min


3-4 c
walnuts finely chopped
1/2 c
1 tsp
2 can(s)
pillsbury quick crescent rolls .........................................glaze follows:
1/4 c
1/2 c
2 tsp
2 tsp
lemon juice


1Heat 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.
2Separate 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.
3In 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

About BAKLAVA Quick & Easy made with Crescent Rolls

Course/Dish: Cakes
Other Tag: Quick & Easy