Recipe by Jessica K
This is an easier version of Baklava. Posted for the Greek part of the Zaar World tour. From Better Homes and Gardens.
Top Review by Wineaux
Now, this is a keeper@ I wanted to make them, but had no pie crust mix. I did, however, have two store-brand rolled out refrigerated crusts, so I used them. To compensate for the sugar that was missing from the crust mix dough, I drizzled, very lightly, both crusts with honey. Not Baklava, but delicious in its own right and I will make again and again. It's easy and very tasty!
- 1 (10 ounce) package pie crust mix (Betty Crocker, for 2 crusts)
- 1⁄4 cup granulated sugar
- 3 -4 tablespoons water
- 1 cup finely chopped nuts (walnuts or pecans or both would be good here, but your choice)
- 1⁄3 cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1⁄2 cup semisweet chocolate piece
- 1 teaspoon shortening
Directions See How It's Made
- In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough water to be able to form a ball with it. Divide dough ball in half.
- On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to a greased cookie sheet or pie plate.
- For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.
- Bake in a 375 oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
- In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges.