I (Dawn) LOVE Baklava! This recipe looks like it could be an easy alternative to the Middle Eastern dessert. The recipe comes from Betty Crocker.
Baklava Bars
Cookie Base
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup butter or margarine, softened
1/2
teaspoon grated lemon peel
1
egg
Filling
1 1/2
cups chopped walnuts
1/3
cup granulated sugar
1/4
cup butter or margarine, softened
1
teaspoon ground cinnamon
1/8
teaspoon salt
8
frozen mini fillo shells (from 2.1-oz package)
Glaze
1/3
cup honey
2
tablespoons butter or margarine, softened
1
tablespoon packed brown sugar
1/2
teaspoon lemon juice
1/4
teaspoon ground cinnamon
1
teaspoon vanilla
Garnish
5
tablespoons honey
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
- Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
- Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
- Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
- For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
Makes 24 bars
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