Breakfast Baklava

Syrup

• 1/4 cup sugar
• 1/2 cup honey
• 1/3 cup water
• 2 teaspoons lemon juice
• 1/8 teaspoon ground cinnamon
• 1 dash salt
• 3 whole cloves or 1 dash ground cloves

Nut Filling

• 1/2 cup sliced blanched almond
• 1/4 cup walnut halves, and pieces
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1 dash salt, if desired (optional)

Biscuits

• 1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuit (8 biscuits)

Directions

1. 1

   Heat oven to 350°F

2. 2

   Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.

3. 3

   In 1-quart saucepan, mix syrup ingredients; heat to boiling.

4. 4

   Remove from heat; cool 10 minutes.

5. 5

   Discard whole cloves.

6. 6

   Meanwhile, in food processor bowl with metal blade, place filling ingredients.

7. 7

   Cover; process with on-and-off pulses until finely chopped: set aside.

8. 8

   Separate dough into 8 biscuits.

9. 9

   Separate each biscuit into 3 layers.

10. 10

    Place 1 biscuit layer in bottom of 1 muffin cup.

11. 11

    Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.

12. 12

    Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.

13. 13

    Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.

14. 14

    Top with third biscuit layer.

15. 15

    Brush with syrup; sprinkle with 1 teaspoon nut filling.

16. 16

    Repeat with remaining biscuits.

17. 17

    Reserve remaining syrup (about 1/2 cup). *see note below

18. 18

    Bake 18 to 22 minutes or until deep golden brown.

19. 19

    Cool 1 minute.

20. 20

    Remove from pan.

21. 21

    Serve warm with remaining syrup.

22. 22

    *To make ahead, prepare as directed through step 4; cover and refrigerate overnight.

23. 23

    Bake as directed.

24. 24

    Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.