Baklava Bars
Cookie Base
1 pouch (1 pound 1.5 ounce) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
Filling
1-1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen miniature fillo shells (from 2.1-oz package)
Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey
.
-
Heat oven to 350F. Spray bottom only of 13x9-inch pan with cooking spray.
-
In large bowl, stir cookie base ingredients until soft dough forms. Press
dough in bottom of pan. Bake 15 minutes. -
Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup
butter, 1 teaspoon cinnamon and the salt with fork until mixture is well
mixed and crumbly. -
Sprinkle nut mixture evenly over partially baked base. With hands,
crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes
longer or until golden brown. -
Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2
tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon
uncovered on High 1 minute or until bubbly. Stir in vanilla. -
Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
-
For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon
honey over each bar. Store covered at room temperature. High Altitude
(3500-6500 ft): In
step 2, bake crust 17 minutes.
Yields 4 bars