Savory Crescent Roll Baklava Delight
Delve into the deliciousness of this Savory Crescent Roll Baklava Delight, a quick and easy twist on the traditional baklava. Using crescent dinner rolls to create a flaky, buttery shell, this dessert is layered with a rich nut filling and drizzled with a delightful honey glaze that brings a sweet finishing touch. Perfect for any gathering, this dish not only looks impressive but is also incredibly simple to make. Serve it at parties, holiday dinners, or just as a sweet treat to enjoy at home. Your guests will be asking for seconds!
28
Servings
100
Calories
8
Ingredients
Ingredients
Crescent dinner rolls
2 (Two 8-ounce cans, unrolled)
Walnuts
3-4 cups (Finely chopped)
Sugar
1/2 cup (For filling)
Cinnamon
1 teaspoon (Ground)
Sugar
1/4 cup (For glaze)
Honey
1/2 cup (Pure honey)
Butter
2 tablespoons (Unsalted, melted)
Lemon juice
2 teaspoons (Freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Unroll one can of crescent rolls and lay them out into two long rectangles. Place these rectangles in an ungreased 13 x 9 x 2 inch pan, pressing the dough into the bottom and slightly up the sides to form a crust. Ensure to seal any perforations.
3
Bake the crust in the preheated oven for about 5 minutes, just until it starts to set but not brown.
4
While the crust is baking, combine the finely chopped walnuts, 1/2 cup of sugar, and cinnamon in a large bowl. Mix well to ensure even distribution.
5
Once the crust is ready, evenly spread the walnut mixture over the baked crust.
6
Unroll the second can of crescent rolls and place the two long rectangles over the walnut filling, pressing them out to reach the edges of the pan.
7
Use a sharp knife to score the top dough in a diamond pattern by making 5 lengthwise and 7 diagonal cuts, creating 28 diamond-shaped pieces.
8
In a small saucepan over medium heat, combine the remaining 1/4 cup of sugar, honey, melted butter, and lemon juice. Bring this mixture to a gentle boil, then remove from heat.
9
Spoon half of the honey glaze evenly over the scored baklava before baking.
10
Bake the baklava for 25-30 minutes, or until golden brown and puffed.
11
Once baked, remove from the oven and spoon the remaining glaze evenly over the warm baklava.
12
Allow the baklava to cool before refrigerating it to set. Once chilled, cut into the scored diamond shapes and serve.
Nutrition Information
5.4g
Fat
14.5g
Carbs
1.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Crescent Roll Baklava Delight?
It is a quick and easy twist on traditional baklava that uses crescent dinner rolls to create a flaky, buttery shell layered with a rich nut filling and honey glaze.
How many servings does this recipe yield?
This recipe makes 28 diamond-shaped servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What type of dough is used for this recipe?
This recipe uses two 8-ounce cans of crescent dinner rolls.
What size pan should I use for the baklava?
A 13 x 9 x 2 inch pan is recommended.
Do I need to grease the baking pan?
No, the recipe specifies using an ungreased pan.
What ingredients are in the nut filling?
The filling consists of 3 to 4 cups of finely chopped walnuts, 1/2 cup of sugar, and 1 teaspoon of ground cinnamon.
Should I pre-bake the bottom crust?
Yes, bake the bottom layer of crescent dough for about 5 minutes until it starts to set but not brown.
How do I prepare the bottom layer of dough?
Unroll one can of crescent rolls into two long rectangles, press them into the bottom and slightly up the sides of the pan, and seal any perforations.
How is the top layer of dough applied?
Unroll the second can of crescent rolls and place the two long rectangles over the walnut filling, pressing them out to reach the edges of the pan.
How do I cut the baklava into a diamond pattern?
Use a sharp knife to make 5 lengthwise and 7 diagonal cuts through the top layer of dough before baking.
What is in the honey glaze?
The glaze is made from 1/4 cup sugar, 1/2 cup honey, 2 tablespoons of melted butter, and 2 teaspoons of fresh lemon juice.
How is the honey glaze prepared?
Combine the ingredients in a small saucepan over medium heat, bring to a gentle boil, and then remove from heat.
When should I apply the honey glaze?
Spoon half of the glaze over the dough before baking and the remaining half over the warm baklava once it is removed from the oven.
How long does the baklava need to bake?
Bake for 25 to 30 minutes or until the pastry is golden brown and puffed.
Should the baklava be refrigerated?
Yes, allow the baklava to cool and then refrigerate it to set before cutting and serving.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How much fat is in one serving of this baklava?
There are 5.4 grams of fat per serving.
What is the carbohydrate content per piece?
Each piece contains 14.5 grams of carbohydrates.
How much protein does one serving provide?
One serving provides 1.1 grams of protein.
Can I use a different type of nut?
While the recipe calls for walnuts, you could experiment with pistachios or almonds for a different flavor profile.
Is fresh lemon juice necessary?
Freshly squeezed lemon juice is recommended for the best flavor in the honey glaze.
What type of butter is best for the glaze?
The recipe suggests using 2 tablespoons of unsalted, melted butter.
Can I make this dessert ahead of time?
Yes, because it needs to be refrigerated to set, it is an excellent dessert to make in advance.
How many diamond pieces are created with the suggested cuts?
The 5 lengthwise and 7 diagonal cuts create exactly 28 diamond-shaped pieces.
What makes this a 'savory' twist on baklava?
The title 'Savory' likely refers to the rich, buttery flavor of the crescent rolls, though the dish remains a sweet dessert.
Is this recipe suitable for holiday dinners?
Yes, its impressive appearance and simple preparation make it perfect for parties and holiday gatherings.
Do I need to mix the sugar and cinnamon separately?
The 1/2 cup of sugar and the cinnamon should be mixed into the chopped walnuts to ensure even distribution in the filling.
How do I ensure the crust doesn't get soggy?
Pre-baking the bottom layer for 5 minutes helps the crust set so it can support the filling and glaze.
What type of honey should I use?
The recipe recommends using 1/2 cup of pure honey.