Breakfast Baklava

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). *see note below
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. *To make ahead, prepare as directed through step 4; cover and refrigerate overnight.
23. Bake as directed.
24. Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.