Baklava Bars
Recipe from Betty Crocker

Prize-Winning Recipe 2007! Love classic Baklava? Fall in love with an easy way to get the same Greek signature flavors using cookie mix and crushed fillo shells.



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Servings: 24
Prep Time: 25 mins
Total Time: 2 hrs 50 mins
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Ingredients
    Cookie Base
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      1   ounce pouch 
      (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
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      1/2  cup 
      butter or margarine, softened
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      1/2  teaspoon 
      grated lemon peel
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      1   
      egg
    Filling
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      1 1/2  cups 
      chopped walnuts
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      1/3  cup 
      granulated sugar
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      1/4  cup 
      butter or margarine, softened
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      1   teaspoon 
      ground cinnamon
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      1/8  teaspoon 
      salt
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      8   
      frozen mini fillo shells (from 2.1-oz package)
    Glaze
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      1/3  cup 
      honey
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      2   tablespoons 
      butter or margarine, softened
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      1   tablespoon 
      packed brown sugar
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      1/2  teaspoon 
      lemon juice
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      1/4  teaspoon 
      ground cinnamon
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      1   teaspoon 
      vanilla
    Garnish
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      5   tablespoons 
      honey

    Directions
    1.
    Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with cooking spray.
    2.
    In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
    3.
    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.
    4.
    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.
    5.
    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.
    6.
    Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
    7.
    For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
    Tip:

    1.
    High Altitude (3500-6500 ft): In step 2, bake crust 17 minutes.
    Nutrition information
    Per Serving: cal. (kcal) 250, Fat, total (g) 14, chol. (mg) 25, sat. fat (g) 5, carb. (g) 29, Trans fatty acid (g) 1, sugar (g) 21, pro. (g) 2, vit. A (IU) 194, sodium (mg) 115, iron (mg) 1, Other Carb () 2, High-Fat Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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