Boil 2 cups honey gently until reduced to 1 cup.
Line an 8x8x2-inch pan with aluminum foil.
Press 3 defrosted puff shells (from 2 [10-oz.] pkgs.) together and roll out on a floured surface to an 8 1/2-inch square.
Place in bottom of foil-lined pan and sprinkle with 1 cup of the finely chopped walnuts.
Drizzle 1/4 cup reduced warm honey over nuts.
Repeat layering process twice and top with a fourth square of plain pastry.
Score top of pastry in a diamond pattern with sharp knife.
Bake 25 to 30 minutes at 425°, until pastry is brown.
Cool in pan 10 minutes, then remove from pan and pull away foil.
Brush surface with remaining 1/4 cup warm honey.
Serve with 1 cup heavy cream, whipped, or 1 (2 1/8-oz.) pkg. whipped topping mix, prepared according to directions.
Note:
This is a very rich dessert and should only be served in tiny morsels.
Unsweetened whipped cream or vanilla ice cream are essential to mellow the sweetness level.
Baklava can be served as a cookie to accompany parfaits but must be tossed in finely chopped nuts to cover the honey so it can be picked up without sticky fingers.