Breakfast Baklava

Directions

1. 1
   Heat oven to 350°F
2. 2
   Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
3. 3
   In 1-quart saucepan, mix syrup ingredients; heat to boiling.
4. 4
   Remove from heat; cool 10 minutes.
5. 5
   Discard whole cloves.
6. 6
   Meanwhile, in food processor bowl with metal blade, place filling ingredients.
7. 7
   Cover; process with on-and-off pulses until finely chopped: set aside.
8. 8
   Separate dough into 8 biscuits.
9. 9
   Separate each biscuit into 3 layers.
10. 10
    Place 1 biscuit layer in bottom of 1 muffin cup.
11. 11
    Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
12. 12
    Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
13. 13
    Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
14. 14
    Top with third biscuit layer.
15. 15
    Brush with syrup; sprinkle with 1 teaspoon nut filling.
16. 16
    Repeat with remaining biscuits.
17. 17
    Reserve remaining syrup (about 1/2 cup). *see note below
18. 18
    Bake 18 to 22 minutes or until deep golden brown.
19. 19
    Cool 1 minute.
20. 20
    Remove from pan.
21. 21
    Serve warm with remaining syrup.
22. 22
    *To make ahead, prepare as directed through step 4; cover and refrigerate overnight.
23. 23
    Bake as directed.
24. 24
    Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.