I made baklava last night for the first time and it turned out
wonderful. It's probably not real baklava because I made it using
crescent dinner rolls instead of phyllo.

The crescent package has 8 triangles in it. I put them on waxed paper
and paired up the triangles to make 4 squares, overlapping them about a
quarter inch, and then placed wax paper on the top and rolled them
thinner. Sprinkled them with chopped walnuts, cinnamon, and sugar.

Made a sauce by combining 3 Tb of butter, 1/2 cup of honey, 1/4 cup
sugar, and 2 Tb lemon juice using low heat on the stove. Spooned some
of it on the dough, rolled them up, put them in a greased 7" x 11" pan,
and baked them 16 minutes at 375. They browned a little and popped
open and leaked a bit, which caramelized in the bottom of the pan.
Removed from pan, topped with remainder of sauce. Served warm and they
were heaven.

Before I did them, I thought I would eventually move on and use phyllo,
but they were so good, I think I'll stay with this recipe. I might,
however, try to make up the dough from scratch. I've got a break
machine that has a dough cycle. Any ideas on a bread machine recipe
that would produce something close to crescent rolls?
Thank you, Michael