I first tried baklava many years ago, at my best friend’s urging, and immediately fell in love with this sweet, flaky treat. As much as I love to bake, I had never really thought about making baklava. But a few weekends back I thought about making it after popping open a can of crescent rolls and wondering if they’d be a good stand-in for phyllo. Crescents are flaky and light too … and cutting-corner Me loved the idea of using dough that’s so easy to find.