that Shwarma joint fave!
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.
- PREP TIME
25 Min
- TOTAL TIME
2 Hr 50 Min
- SERVINGS
24
Cookie Base
- 1
- pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2
- cup butter or margarine, softened
- 1/2
- teaspoon grated lemon peel
- 1
- egg
- 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 mini fillo shells (from 2.1-oz package)
- 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
- 5
- tablespoons honey
- 1 Heat oven to 350°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.
