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Breakfast Baklava


Ingredients

  • 1/2 cup Sue Bee® Honey
  • 1/4 cup sugar
  • 1 dash salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 1/4 cup walnut halves
  • 1/2 cup sliced blanched almond
  • 3 whole cloves
  • 1 dash salt
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons lemon juice
  • 1/3 cup water
  • 1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits

Directions

  • Heat oven to 350 F.
  • Generously spray 8 (2 3/4×1 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).
  • Bake 18 to 22 minutes or until deep golden brown.
  • Cool 1 minute.
  • Remove from pan.
  • Serve warm with remaining syrup.
  • Bake as directed.
  • Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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