An ingenious BAKE-OFF@ contestant borrowed an idea from the Greeks, simplified it by using refrigerated Crescent roll dough and created a delightful dessert bar.
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 3 to 4 cups walnuts, finely chopped 1/2 cup granulated sugar 1 teaspoon cinnamon Glaze 1/4 cup granulated sugar 1/2 cup honey 2 tablespoons butter or margarine 2 teaspoons lemon juice
Heat oven to 350 degrees F. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan; press over bottom and l/2 inch up sides to form crust. Firmly press perforations to seal. Bake for 5 minutes. Remove from oven. In large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well. Spoon walnut mixture evenly over partially baked crust. Separate remaining can of dough into 2 long rectangles. Place over walnut mixture; press out to edges of pan. With tip of sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond-shaped pieces, using dough edges and perforations as a guide. In small saucepan, combine all glaze ingredients. Bring to a boil; remove from heat. Spoon half of glaze evenly over dough. Bake an additional 25 to 30 minutes or until golden brown. Spoon remaining glaze evenly over hot baklava. Cool completely. Refrigerate until thoroughly chilled. Cut into diamond-shaped pieces. 28 bars