Quick Crescent Baklava
Indulge in the rich, flaky layers of this Quick Crescent Baklava, a simplified twist on the classic Mediterranean dessert! Made with buttery crescent roll dough, finely chopped walnuts, and a hint of warm cinnamon, this recipe delivers all the flavor without the fuss of phyllo. Drizzled with a luscious homemade honey-lemon syrup, each piece is irresistibly sticky and sweet. With just 20 minutes of prep time and a convenient shortcut ingredient, this baklava is perfect for satisfying your sweet tooth or impressing guests at your next gathering. Serve it at room temperature and watch it disappear from the plate—this easy baklava is a must-try treat for dessert lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cans (8 oz each) crescent roll dough
- 1 cup (melted) butter
- 1.5 cups (finely chopped) walnuts
- 1 teaspoon cinnamon
- 1 cup sugar
- 0.5 cup honey
- 0.25 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish to form an even layer.
In a bowl, mix the chopped walnuts and cinnamon until evenly combined.
Sprinkle half of the walnut-cinnamon mixture evenly over the crescent roll dough layer.
Unroll the second can of crescent roll dough and carefully place it over the walnut mixture, pressing gently to create a flat top layer.
Using a sharp knife, pre-cut the dough into diamond or square-shaped pieces, ensuring cuts go all the way through for easier serving later.
Pour the melted butter evenly over the entire dish, ensuring all areas are coated.
Bake in the preheated oven for 25 minutes, or until the top is golden brown.
While the baklava is baking, prepare the syrup by combining sugar, honey, water, lemon juice, and vanilla extract in a small saucepan over medium heat.
Bring the mixture to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
As soon as the baklava comes out of the oven, pour the syrup evenly over the hot pastry, ensuring all pieces are well-coated.
Let the baklava cool completely in the pan to allow the syrup to fully absorb, about 1-2 hours.
Serve at room temperature and enjoy your quick, flaky crescent baklava!
Nutrition Facts
Calories |
5643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.9 g | 491% | |
| Saturated Fat | 145.5 g | 728% | |
| Polyunsaturated Fat | 90.6 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 503.5 g | 183% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 352.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
