Recipe - Baklava Rolls

One half pound Walnuts, finely chopped
2 One half tablespoon Sugar
One half teaspoon Cinnamon
1/8 teaspoon Ground Cloves
Syrup:
1 One half cup Sugar
1 One half cup Water
1 Cinnamon Stick
2 teaspoon Lemon Juice
One half cup Honey
1 pound Phyllo Dough
Three fourths pound Unsalted Butter, melted

Heat oven to 350 degrees. Mix first four ingredients together for filling.
Combine syrup ingredients and cook until sugar dissolves and mixture turns
syrupy. Set aside to cool. Remove cinnamon stick before using.

To Assemble:

Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise,
into thirds. Cover phyllo not being used with a barely damp towel. Using
two pieces of phyllo phyllo sheets are so thin they must be doubled and
keeping narrow ends towards you, brush with butter. Place 1 to 1 1/2
teaspoons filling One fourth inch from end nearest you, to within One fourth inch of
sides. Fold long sides in One fourth inch. Fold over bottom to cover filling.

Place a clean pencil on top of fold and roll into a cigarlike cylinder.

Push both ends toward center and remove pencil. Place roll on cookie sheet
and generously brush with butter. Repeat with remaining filling and phyllo.

Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup
kitchen tongs work well for this. Place onto a platter to cool. Cover and
refrigerate. Can be frozen.

SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini