Baklava puff pastry cinnamon rolls

Melt the butter and set it aside to cool a little.

Pulse the pecans in a food processor until finely chopped and put them in a bowl.

Mix in the light brown sugar, cinnamon, cloves and the raisins.

Pour the cooled butter over a room temperature sheet of puff pastry and spread it, then tip the nut and sugar mixture over, spread it evenly and press it in.

Roll the pastry up tightly into a large log or they open during baking, and set it on a parchment lined baking sheet.

Chill the log 15 to 20 minutes in the refrigerator, or better in the freezer, so it holds its shape.

Preheat the oven to 350F and slice the log into 12 equal pieces, baking them on the parchment lined tray, in muffin tins or in a nine by 13 pan.

Bake about 30 to 35 minutes, until puffy and slightly golden all around.

Whisk the honey with the juice of an orange; it seizes at first and smooths out to a pouring consistency.

Pour the syrup over as soon as they come out of the oven, and serve slightly warm with vanilla ice cream.