Recipe - Virginia Sauers Baklava Pt 2

See part 1

Sprinkle with 1 heaping teaspoonful nut mixture. Fold in sides One half 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 EATL Digest by Mary Hathaway paraducks1@JUNO.COM on Mar 10,
1998