|See part 1|
Sprinkle with 1 heaping teaspoonful nut mixture. Fold in sides ½ 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.
Posted to EAT-L Digest by Mary Hathaway <paraducks1@...> on Mar 10, 1998
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