Makes 16 baklava
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 *
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