Breakfast Baklava
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Ingredients
  1. 1/2 cup Sue BeeĀ® Honey
  2. 1/4 cup sugar
  3. 1 dash salt
  4. 1/2 teaspoon ground cinnamon
  5. 1 tablespoon sugar
  6. 1/4 cup walnut halves
  7. 1/2 cup sliced blanched almond
  8. 3 whole cloves
  9. 1 dash salt
  10. 1/8 teaspoon ground cinnamon
  11. 2 teaspoons lemon juice
  12. 1/3 cup water
  13. 1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits
Instructions
  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).
  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. Bake as directed.
  23. Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.
Sue Bee Honey http://suebee.com/