1 can (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 1 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1 1/2 to 2 cups walnuts, finely chopped
0.4 - 0.5 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon clove
1/2 cup honey
2 cardamon (ground)
2 tablespoons butter or margarine SAVE $
2 teaspoons lemon juice
1/2 lemon peel
1.In 1-quart saucepan, mix remaining <1/4 cup sugar, the honey, butter, half cardamon powder and lemon juice. Heat to boiling to form a syrup. Remove from heat; spoon half of sugar mixture evenly over dough.
2. Heat oven to 350°F. Unroll can of dough and separate into 2 long rectangles. Place one rectangle in ungreased pan; press in bottom and 1/2 inch up sides to form crust. (If using crescent rolls, firmly press perforations to seal.) Bake 5 minutes. Important: lightly flour dough and roll the two layers of dough between wax paper. Place at least one sandwich layer in the freezer util you use it as it gets difficult to handle when warm
3.In large bowl, mix walnuts, >1/4 cup of the sugar and the cinnamon and clove and a portion of the 3 to 4 tablespoons syrup made in step 1
4. Spoon walnut mixture evenly over crust. Separate remaining can of dough place over walnut mixture; press out to edges of pan. With tip of sharp knife, score dough with lengthwise and diagonal markings to form diamond-shaped pieces, using dough edges and perforations as a guide.
5. Bake 22 to 23 minutes longer or until crispy golden brown. Spoon remaining honey/sugar syrup evenly over hot baklava. Cool completely, about 1 hour. Refrigerate until thoroughly chilled, about 30 minutes. For diamond shapes, cut straight parallel lines down length of pan; cut diagonal lines across straight lines.