Photo Courtesy of Betty Crocker
This Betty Crocker Prize-Winning Recipe combines a sugar cookie base and baklava-style topping. Instead of messing with phyllo dough, the recipe creater chose to break up those little frozen mini phyllo shells. Talk about a brilliant idea! Now, I must admit that this recipe is on the prizey side but SOOOOO worth the little extra slurge! Oh and another thing, I found (& bought) those frozen phyllo shells at Raley's but then went to FoodMaxx/Food4Less (or whatever they're calling themselves these days...) for something else and found them there a little cheaper...who knew? Ohh and I did modify the recipe just a bit. My BF doesn't like anything lemon so I left the lemon peel out of the cookie base, also I added the entire box of crushed phyllo shells just cuz and it makes it more 'baklava-ish' in my opinion!
Adapted from Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter, softened
1 tsp cinnamon
1/8 tsp salt
1 pkg (2.1-oz) frozen mini fillo shells
1/3 cup honey
2 Tbsp butter or margarine, softened
1 Tbsp packed brown sugar
1/2 tsp lemon juice
1/4 tsp cinnamon
1 tsp vanilla
5 tablespoons honey
Heat oven to 350°F. 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 tsp honey over each bar. Store covered at room temperature.