Serves: 24 baklava pieces
1) Preheat the oven to 180°C/ gas mark 4.
2) Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 30g of the melted butter and the honey and stir to combine.
3) Place one sheet of filo on a dry work surface. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of filo with melted butter. Cover the first sheet with a second sheet of filo and brush with melted butter. Continue until there is a stack of six sheets of filo. Cut the stacked filo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
4) Gently press each cut piece of filo into the mini-muffin tin cups. Press one tablespoon of the nut mixture into each of the filo cups. Gather the ends of each of the filo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the filo are golden, about 20 to 25 mins. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.