Put the butter and honey in a saucepan
and heat until the butter has melted. Remove from the heat and stir in
the nuts and crushed cereal. Cut the pastry in half. Roll out one half
and use to line the base of an 18 x 28 cm/ 7 x 11 in Swiss roll tin
(jelly roll pan). Roll out the other half to a rectangle the same
size. Brush the pastry in the tin with water. Spoon in the honey
filling and spread evenly. Brush the second piece of pastry with water
and lay on top, brushed-side down. Press down fairly firmly. Brush the
top with water. Mix together the sugar and cinnamon and sprinkle over.
Bake in a preheated oven at 220°C/425°F/gas mark 7 for 25 minutes
until risen and golden brown. Leave to cool in the tin for 10 minutes,
then cut into squares and serve warm with Greek-style Yoghurt.