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INGREDIENTS:

 Yield: 36 servings
 
1 box Filo dough
1 1/2 cups  ghee (rendered butter) or melted butter 
2 cup  Ground walnuts
2 cup ground pistacios
1 cup ground roasted almonds
1 c  Sugar
1 ts Cinnamon.

Syrup:
1 1/2 c  Honey
1 1/2 c  Sugar
1 c  Water
2 Tbl lemon juice


Spread out one sheet of filo dough.  Dab or lightly brush with butter. Over
this, place another sheet of filo dough. Brush 2nd sheet with butter, add a third sheet
and butter as the first two.  Add a fourth sheet and sprinkle lightly over whole sheet
with dry filling (mixed ground nuts, sugar and cinnamon).  Place a fifth sheet and sprinkle
with a little more dry filling. Now add three more buttered sheets.  Now roll up the sheets
as you would a jelly roll.  Slice diagonally into 1 inch rounds and place on a lightly greased
cookie sheet or parchment paper.

Repeat until all the filo dough and filling have been used, using eight
sheets for each roll.  Brush tops of baklava pieces with melted butter.

Bake at 350 degrees for 20 minutes.  While baking, prepare syrup in a
saucepan.  Heat honey, sugar, lemon juice and water together and bring to a boil. Don't
overcook.  Let cool a bit and then pour over baklava pieces (which you have
placed on their sides in a jelly roll pan so the syrup seeps into the
pastry.  You can turn them once to make sure they are completely saturated.
When ready to serve, place in little paper cups.
 

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