Exquisite And Addictive Rolled Baklava Cookies - cooking recipe

Ingredients

1 lb phyllo dough (I use the Athens brand)
1 cup butter, but use the spray oil if you choose
5 5 cups ground pistachios (or a combination) or 5 cups almonds (or a combination)
1 cup sugar
1 teaspoon cinnamon
raw sugar, to sprinkle on cookie tops (turbinado)
Syrup
1 1/2 cups honey
1 1/2 cups sugar
1 cup water
1 teaspoon of grated lemon rind

Preparation

Spread out one sheet of phyllo dough.
Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
Lightly brush with butter or spray the oil.
Place another sheet of phyllo dough on top of the first sheet.
Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
Place a third sheet of phyllo dough over first two sheets.
Brush with butter or oil and lightly sprinkle nut filling again.
Roll the 3 sheets up tightly as you would a cigar or jellyroll.
Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka \"jelly roll pan\").
Repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
Bake at 350 degrees for 20 minutes.
Remove from oven to cool. Leave in pan.
In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup.
Let them stay in pan long enough to absorb the syrup.
Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left!
Cover and refrigerate. These can be frozen.