Baklava Cigars - cooking recipe

Ingredients

1/2 cup finely chopped blanched almonds
1 1/4 tsp ground cinnamon
1 1/3 cups finely chopped walnuts
1/4 cup sugar
1/2 tsp ground cloves
10 sheets phyllo dough, thawed
10 tbsp (1 1/4 sticks) unsalted butter, melted
None None FOR THE SYRUP
1 None lemon
1 cup sugar
1 None cinnamon stick
2 None whole cloves

Preparation

Preheat the oven to 350\u00b0F. Reserve 1 tbsp of the almonds and 1/4 tsp of the cinnamon in a small bowl. Combine the remaining almonds and cinnamon, walnuts,, sugar and cloves in a medium bowl. Cut one sheet of phyllo crosswise into three strips and brush each strip with butter. Spoon heaped teaspoons of the nut mixture into a pile on one end of each strip, leaving a 1-inch border. Fold in the sides. Brush with butter, then roll up tightly to form a cigar shape. Repeat with the remaining pastry, butter and nut mixture. Place the cigars on greased baking pans and brush with the remaining butter.
Bake for about 12 mins or until lightly browned. Cool in pans on a wire rack.
For the syrup, using a vegetable peeler cut the peel thinly from half of the lemon, avoiding the white pith. Combine the sugar and 1 cup water in medium saucepan on medium-high heat. Stir, without boiling, until the sugar dissolves. Add the lemon peel, cinnamon and cloves. Reduce heat to low; simmer, uncovered, without stirring, for 2 mins. Cool for 10 mins.
Place the cigars in single layer in a shallow dish. Pour the warm syrup over the top. Cool to room temperature. Sprinkle with reserve almonds and cinnamon.