Friday, December 3, 2010

Cookie Season: Faux Baklava

Love the taste of baklava but don't want to spend hours making it?  I do!  This recipe is the perfect substitute.  I love baklava for its buttery, nutty, honey-sweetened goodness, but the thought of having to lay each phyllo-dough layer doesn't make it worthwhile to me.  I'd rather buy it (or eat the baklava my friend Megan likes to make).  Call me lazy, but long hours of baking doesn't suit me especially when I need a sugar fix!  This recipe is only a few steps and pretty foolproof.  These cookies have been a family favorite for a few years now, especially during the holidays.  Enjoy!

Faux Baklava (a.k.a. Pie Crust Cookies)
(Adapted from Better Homes and Gardens)

1 pie crust (I use a pre-made Pillsbury pie crust, although you could make your own for this recipe.)
1 cup finely chopped nuts
1/3 cup granulated sugar
2 T. honey
1 tsp. ground cinnamon
1 tsp. lemon juice

On a lightly floured surface, spread the pie crust out and roll the dough into a 9-inch circle.  Transfer to an ungreased cookie sheet or a pizza stone.

For the filling, combine the nuts, sugar, honey, cinnamon, and lemon juice.  Spread over half of the dough circle on the cookie sheet, and then fold the other half over so that it forms a half moon shape.  Use tines of fork to seal edges and prick dough.  Brush the edges with milk.

Bake in a 375 degree oven for 15 to 20 minutes or until pastry starts to brown.  Cool 10 minutes on a wire rack.  While warm, cut into 16 to 20 wedges using a pizza cutter.  Cool completely.

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