Flaky Baklava Rolls - cooking recipe

Ingredients

Filling
5 pounds walnuts
2 tablespoons ground cinnamon
2 cups sugar
Syrup
6 cups sugar
6 cups water
3 cups honey
2 tablespoons vanilla extract
1/2 cup lemon juice
6 sticks cinnamon
1/4 cup cardamom
rose water to taste
Wrapper
90-100 sheets phyllo
2 pounds (4 cups) butter, melted
cinnamon sugar

Preparation

Preheat oven to 300 degrees Fahrenheit.

Toss together walnuts, ground cinnamon, and sugar, then run through a food processor until finely chopped.

Mix together sugar, water, honey, vanilla, lemon juice, cinnamon sticks, and cardamom in a large saucepan.
Bring to a boil, stirring until all ingredients are completely dissolved.
Allow to cool.

Lay out phyllo, 6-8 sheets per roll. Butter between each sheet.
Between the second and third sheets, sprinkle some cinnamon sugar. This will help make the pastry crisp and crunchy.
Lay approximately 1 1/2 cups of sugar and nut mixture along one long edge of layered phyllo.
Roll tightly.
Brush finished roll with butter, and then score the roll. This allows the roll to vent while cooking, and will make cutting easier after baking.
Bake for 40-60 minutes.

Remove from oven and allow to cool. Cut along score lines, then turn pieces on side.
Mix rose water to taste into syrup, and apply syrup generously to upturned sides of slices.