Breakfast Baklava

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

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

Recipe

• 1 heat oven to 350°f
• 2 generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
• 3 in 1-quart saucepan, mix syrup ingredients; heat to boiling.
• 4 remove from heat; cool 10 minutes.
• 5 discard whole cloves.
• 6 meanwhile, in food processor bowl with metal blade, place filling ingredients.
• 7 cover; process with on-and-off pulses until finely chopped: set aside.
• 8 separate dough into 8 biscuits.
• 9 separate each biscuit into 3 layers.
• 10 place 1 biscuit layer in bottom of 1 muffin cup.
• 11 brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
• 12 place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
• 13 brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
• 14 top with third biscuit layer.
• 15 brush with syrup; sprinkle with 1 teaspoon nut filling.
• 16 repeat with remaining biscuits.
• 17 reserve remaining syrup (about 1/2 cup). *see note below
• 18 bake 18 to 22 minutes or until deep golden brown.
• 19 cool 1 minute.
• 20 remove from pan.
• 21 serve warm with remaining syrup.
• 22 *to make ahead, prepare as directed through step 4; cover and refrigerate overnight.
• 23 bake as directed.
• 24 reheat reserved 1/2 cup syrup in microwave on high 30 to 60 seconds until hot.