1 (11 oz.) box Shredded Wheat
1 qt. milk
1 c. melted butter
2 c. walnuts, finely chopped
1/2 c. sugar

SYRUP:

1 c. water
2 c. sugar
Juice of 1 lemon

To make the stuffing, mix walnuts and sugar together. Set aside. Brush a 9x13 inch baking pan with melted butter. Soak Shredded Wheat biscuits in cold milk until they are soft. Cut each biscuit in half lengthwise along seam.

Place the bottom of the biscuit in the buttered pan, fill with stuffing, and cover it with the top of the biscuit. Repeat with remaining biscuits, placing them side by side in the baking pan. Brush tops liberally with melted butter. Bake at 350 degrees until golden brown, 30-35 minutes.

While pastry is baking, make the syrup. Mix water and sugar together in small saucepan. Stir and bring to a boil. Let mixture simmer for 10 minutes, then add the lemon juice. Stir again, then simmer another 5 minutes. Remove from heat and let syrup cool.

After removing pastry from the oven, pour the cooled syrup evenly over the top. Let cool for several hours before cutting, to give the syrup time to absorb. Cut each biscuit in half before serving.