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Lightning Quick Baklava

(0 Votes)
SERVES
20
COOK TIME
22 Min

It takes hours to make traditional baklava, and that's fine when we have the time. But when we don't, this shortcut version is ready quick as lightning, and that's how fast it'll disappear from the table.

What You'll Need:
  • 1 sheet frozen puff pastry (from a 17 ¼-ounce package), thawed
  • 1 cup chopped walnuts
  • 1/4 cup confectioners' sugar
  • 1/4 cup (½ stick) butter, melted
  • 2 tablespoons light corn syrup
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice
What To Do:
  1. Preheat oven to 400 degrees F. On a lightly floured surface, roll out puff pastry sheet to a 10-inch square then cut into 2-inch squares; place on a baking sheet.
     
  2. In a small bowl, combine walnuts, sugar, and butter; mix well. Spoon mixture evenly into center of each square. Bake 12 to 14 minutes, or until pastry is golden.
     
  3. In a small bowl, combine corn syrup, honey, and lemon juice; mix well. Brush evenly over tops of hot pastry squares. Allow to cool on wire racks and serve, or store in a flat airtight container until ready to serve.
     
Notes

These disappear fast, so if you're expecting a big crowd, bake a second batch with the second sheet of puff pastry. (Of course, double the remaining ingredients.)

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love your recipes, and sooo many! Thank you so much .

NOT what a woman in G'port made for me b4 my brian aneurysm. Mrs. Gundas @ Angelos came over here to give Angelo a better life. I am also looking for a spinach dish she made me.

It would help if there was a picture!

I totally agree!

Is this an open face Baklava?

Re: Lightning Quick Baklava. I assume the 2 inch pastry square should be folded over to keep the filling from oozing out before placing it in the oven. Directions a little confusing to a novice.

I am a baker, these directions are NOT clear..

See the recipe "Not Traditional Baklava" for an easier, less ingredient recipe. You actually fold over the pastry, seal it, and later cut it after baking.

Directions are a little confusing. Would love to try this!

so is this supposed to be like open-faced? this is what directions are suggesting

I think there is a step or two missing......

Not quit understanding if you put a square over the other to form a pocket.How else would you brush something over square???

Really want to try this recipe--sounds so easy. But--can you expand on step #2 of directions, as we go into step #3? Your recipes I've tried are awesome and easy. Thank you so much!

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