This little nut filled boreka, with a slightly sweet, crisp crust, is simmered in syrup flavored with honey and lemon after baking.  They are time consuming to make, so I only make them once or twice a year for special holidays.  My youngest son Mitchell is excellent at finding their hiding place and devouring them ahead of the evening when I am planning to serve them.  One year, I was about to prepare the dessert trays for a party, only to discover that the containers were empty!

Since anything containing honey is evocative of having a sweet New Year, it is traditional to serve these and other honey pastry such as baklava for Rosh Hashanah or Sukkot.