BREAKFAST BAKLAVA

Breakfast Baklava image

Provided by Mom2Rose

Categories Breads

Time 1h35m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 13

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)

Steps:

Heat oven to 350°F
Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
In 1-quart saucepan, mix syrup ingredients; heat to boiling.
Remove from heat; cool 10 minutes.
Discard whole cloves.
Meanwhile, in food processor bowl with metal blade, place filling ingredients.
Cover; process with on-and-off pulses until finely chopped: set aside.
Separate dough into 8 biscuits.
Separate each biscuit into 3 layers.
Place 1 biscuit layer in bottom of 1 muffin cup.
Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
Top with third biscuit layer.
Brush with syrup; sprinkle with 1 teaspoon nut filling.
Repeat with remaining biscuits.
Reserve remaining syrup (about 1/2 cup). *see note below
Bake 18 to 22 minutes or until deep golden brown.
Cool 1 minute.
Remove from pan.
Serve warm with remaining syrup.
*To make ahead, prepare as directed through step 4; cover and refrigerate overnight.
Bake as directed.
Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.