Baklava Rolls

Ingredient:

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)

Method:
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.