2 (8 ounce) cans Pillsbury refrigerated quick crescent dinner rolls
3 to 4 cups walnuts, finely chopped
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 cup granulated sugar
1/2 cup honey
2 tablespoons butter or margarine
2 teaspoons lemon juice
Preheat oven to 350 degrees F.
Separate 1 can of dough into 2 long rectangles. Place in ungreased 13 x 9-inch pan. Press over bottom and 1/2 inch up sides to form crust. Bake for 5 minutes. Remove from oven.
In large bowl combine walnuts, sugar and cinnamon. Mix well. Spoon evenly over partially baked crust. Separate remaining dough into 2 long rectangles. Place over walnut mixture, press to edges of pan. Using dough edges and perforations as a guide, with tip of sharp knife score dough with 5 lengthwise and 7 diagonal markings to form 28 diamond shaped pieces.
In small saucepan combine all glaze ingredients. Bring to boil, remove from heat. Spoon half of glaze evenly over dough. Return to oven and bake 25 to 30 minutes until golden brown. Spoon remaining glaze evenly over hot baklava. Cool completely.
Refrigerate at least 2 hours before cutting into diamond shaped pieces to serve. If desired, press a whole clove in center of each piece for a garnish.
Makes 28 servings.