Cut phyllo sheets into 10 x 25cm (4 x 10in) rectangular pieces.
Place a phyllo rectangle lengthwise on a work surface, Keep remaining pieces covered to prevent drying until ready to use. Using 1 tablespoon nut mixture for each pastry, sprinkle some of the nut mixture over the phyllo rectangle.
Place a thin rod in middle of sheet and fold bottom edge over rod. Spoon the remaining mixture on phyllo directly over rod. Beginning at rod, roll up phyllo into small cylinder, enclosing nut mixture inside. Using your fingers, crumple the cylinder by pushing both ends of cylinder inward along rod. (See photos at left). Carefully slide out rods from cylinders.
Place crumpled cylinders close together in a shallow baking dish. Pour enough clarified butter over cylinders to cover them. Refrigerate for 10 minutes, or until set.
Bake for 45 minutes, or until golden brown.
Let cool for 2 minutes. Pour off excess butter. Pour enough syrup evenly over cylinders to cover them. Pour off excess syrup.
When using phyllo, keep sheets fresh and pliable by covering them with a damp kitchen towel when not in use.
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