Shelly's Recipe

BREAKFAST BAKLAVA

Category: Quick Breads

Syrup
1/4 cup Sugar
1/2 cup honey
1/3 cup water
2 tsp lemon juice
1/8 tsp ground cinnamon
Dash salt
3 whole cloves or dash ground cloves

Nut Filling
1/2 cup sliced blanched almonds
1/4 cup walnut halves and pieces
1 tbsp sugar
1/2 tsp ground cinnamon
Dash salt, if desired

Biscuits
1 can refrigerated biscuits (8 biscuits)

Preheat oven to 350. Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with 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 and 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 tsp nut filling and drizzle with 1 1/2 tsp 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 tsp nut filling and drizzle with 1 1/2 tsp syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 tsp nut filling. Repeat with remaining biscuits. Reserve remaining syrup (about 1/2 cup). (See Note)

Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup.

NOTE: 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.