Shortcut Baklava

Shortcut Baklava
 
Makes 16 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 degree F. Let piecrusts stand according package 
directions. Unfold; place one crust on an ungreased cookie sheet. For 
filling, in a small mixing 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 in preheated oven for about 25 minutes or until golden. Cool on 
cookie sheet on a wire rack for 10 minutes. Cut into 16 wedges. Cool 
completely. Makes 16 baklava.
* Note: If you can't find cinnamon-sugar in the spice aisle of your 
supermarket, in a small bowl, stir together 1 tablespoon sugar and 1/2 
teaspoon ground cinnamon.
To Store: Place baklava pieces between layers of waxed paper in an 
airtight container; cover. Store in the refrigerator for up to 3 days or 
freeze for up to 3 months.
Shortcut Chocolate Baklava: Decrease cinnamon to 1/2 teaspoon and stir 
1/2 cup miniature semisweet chocolate pieces into the nut mixture. Omit 
brushing with honey mixture and sprinkling with cinnamon-sugar. In a 
small saucepan, melt 1/2 cup miniature semisweet chocolate pieces and 1 
teaspoon shortening. Drizzle over cooled wedges.
Source : Better Homes And Gardens Daily Recipe Mailer
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes