Baklava Rolls Recipe

• 1 pound Phyllo Pastry Sheets (12 sheets)
• ½ pound unsalted Butter (melted)
  
  For the Filling:
• 1 pound Walnuts (coarsely ground)
• ½ pound Almonds (coarsely ground)
• ½ cup Sugar
• 1 tbsp ground Cinnamon
  
  For the Syrup:
• 2 cups Water
• 1½ cups Sugar
• 10 whole Cloves
• ½ Lemon (juiced)

• Preheat oven to 325 degree F.
• Mix walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.
• Brush the bottom and sides of a 9x12 rectangular pan with butter using a pastry brush.
• Layer six phyllo sheets, each brushed with melted butter.
• Spread half of the nut mixture evenly over the sheets. Pat it with a spatula to flatten.
• Repeat the same for the remaining sheets and mixture and continue layering.
• Before baking, score the top layer of phyllo to enable easy cutting of the pieces later.
• Bake for about 45 minutes, until the phyllo turns into a rich golden color.
• Meanwhile, combine water and sugar in a pot.
• Add cloves and simmer over medium-high heat till you get a thick syrup.
• Remove from heat and add lemon juice. Stir.
• Cut the baked mixture into small rolls and serve warm with slightly cool syrup.