Here’s a picture of another Betty Crocker recipe called Baklava Bars.
The Baklava Bar recipe combines a sugar cookie base and baklava-style topping. Rather than deal with phyllo dough, the cookie’s creator opted to break up those little frozen mini phyllo shells. Absolutely brilliant, I say! The only problem was that the ingredients were (for me, at least) a bit on the expensive side – not outrageously so, but enough to where you have to ask yourself twice whether or not your want to buy them. In the end, I found them to be well worth the money.
Speaking of money, those of you with more money than time might consider using refrigerated cookie dough for the base. I don’t know why it wouldn’t work. If I were doing it that way, I’d press about 12 or 16 pre-formed sugar cookie dough rounds into the bottom of the pan, bake them for 8 minutes or so (just until set — not fully cookied) then do the topping stuff as the recipe suggests. Those of you with more time than money might consider using a shortbread dough. Anyway, I have no idea whether either of those ideas would work but it seems like they would.