3 to 4 cups chopped pecans
2 8-ounce cans refrigerated crescent dinner rolls
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup sugar
1/2 cup honey
2 tablespoons butter
2 teaspoons lemon juice

Heat oven to 350 degrees. Unroll one can of dough into two long rectangles. Place in ungreased 9x13 pan, press over bottom and 1/2 inch up sides to form crust. Firmly press perforations to seal. Bake at 350 degrees for 5 minutes. Remove from oven. In large bowl, combine pecans, 1/2 cup sugar and cinnamon. Mix well. Spoon nut mixture evenly over partially baked crust. Unroll remaining can of dough into a two long rectangles. Place over nut mixture, press out to edges of pan. With tip of sharp knife, score dough with 5 lengthwise and 7 diagonal markings to form diamond-shaped pieces. In a small saucepan, combine all glaze ingredients. Bring to a boil. Spoon half of glaze evenly over dough. Bake at 350 degrees F for an additional 25-30 minutes or until golden brown. Spoon remaining glaze evenly over hot baklava. Cool 1 hour or until completely cooled. Refrigerate 30 minutes or until thoroughly chilled. Cut into diamond-shaped pieces. 28 bars.

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