1/2 cup walnuts
1/4 cup corn oil margarine
1/2 cup honey, divided use
1 tsp. ground cinnamon
pinch ground cloves
1/2 tsp. vanilla extract
1/2 pound phyllo pastry dough

Preheat the oven to 250°F. Using a food processor with a metal blade, grind the walnuts to the consistency of fine gravel and set aside. Combine the margarine and 1/4 cup of honey in a saucepan and cook over low heat until the margarine is completely melted. Add the cinnamon, cloves, and vanilla and mix thoroughly. Spray a 10 x 14-inch baking sheet with non-stick cooking spray. On a slightly damp towel, place 1 layer of phyllo dough. Using a pastry brush, lightly brush the entire surface with the honey mixture. Add another layer of phyllo and repeat. Sprinkle the second layer with 11/4 T. of the ground walnuts, leaving a bare edge along one end. Using the towel to help roll the phyllo, roll up (as you would a jelly roll) toward the bare edge and close neatly. Place the roll on the baking sheet. Brush it with another light layer of the honey mixture. Repeat the procedure two more times. Bake in the preheated oven for about 40 minutes, or until golden brown. Watch very closely after 30 minutes because the rolls will brown suddenly. Cool on a wire rack. When the baklava is cool, warm the remaining 1/4 cup of honey and paint the honey on each roll with a pastry brush. Cut each roll diagonally into about 9 triangular-shaped pieces.

Makes 27 pieces. Each piece = 77 calories.