2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls
3 to 4 c. walnuts, finely chopped
1/2 c. sugar
1 tsp. cinnamon

GLAZE:

1/4 c. sugar
1/2 c. honey
2 tbsp. butter
2 tsp. lemon juice

Heat oven to 350 degrees F. Separate l can of dough into 2 long rectangles. Place in ungreased 13 by 9 inch pan; press over bottom and 1/2 inch up sides to form crust. Bake at 350 degrees F for 5 minutes. Remove from oven.

In large bowl, combine walnuts, 1/2 cup 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 a boil; remove from heat. Spoon half of glaze evenly over dough. Return to oven and bake an additional 25 to 30 minutes or 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. 28 servings.