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