Instructions: Sprinkle with 1 heaping teaspoonful nut mixture. Fold in sides 1/2 inch to seal. Roll up as for jelly roll. Place seam side down in buttered pan.

Repeat with remaining ingredients. Brush tops with clarified butter.

Bake pastries: Place pan on center shelf of oven and bake until golden

(about 20 minutes). Transfer to wire rack. Drizzle 2 teaspoonsful honey syrup over each pastry. Set aside to cool.

Yield: 64 pastries

NB: Baklava can be frozen for up to 6 months.

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