Cinnamon Baklava Rolls

Ingredients

• 200 g (almost 1 cup) melted ghee (or clarified butter* instructions below)
• 50 g (about 1/2 cup) walnuts
• 50 g (about 1/2 cup) almonds, blanched
• 50 g (about 1/2 cup) pistachios
• 3/4 teaspoon ground cinnamon
• 1 (500g/1 lb) package phyllo dough (please see notes below for brand recommendation)
• Ground pistachio, for garnish (optional)
• 250 g (1 1/4 cup) granulated sugar
• 150 g (2/3 cup) water
• 28 g (1 1/2 tablespoons) glucose syrup (optional, but recommended)
• 1 cinnamon stick
• 4 cloves, whole
• Small squeeze of lemon juice

Instructions

1. 1

   In a small saucepan, combine the sugar, water,...: In a small saucepan, combine the sugar, water, glucose syrup (if using), cinnamon stick, cloves and lemon juice, and bring to a full boil over medium-high heat, stirring occasionally to ensure that the sugar dissolves. Once boiled, take off heat.

2. 2

   Transfer to a measuring cup with a spout...: Transfer to a measuring cup with a spout or gravy boat and set aside to cool completely before using. (Cooled syrup can be refrigerated in an airtight container up to 4 days; bring back to room temperature before using)

3. 3

   Adjust oven rack to lower middle position and...: Adjust oven rack to lower middle position and preheat oven to 150C/300F.

4. 4

   In a food processor, grind the walnuts, almonds,...: In a food processor, grind the walnuts, almonds, pistachios and cinnamon together until very finely chopped but not powdery; being sure there are no large pieces as they will rip through the phyllo sheets.

5. 5

   Unwrap and unfold the phyllo on a large...: Unwrap and unfold the phyllo on a large cutting board and smooth out with hands to flatten. Using a sharp knife, cut the phyllo stack in half, to form smaller rectangular sheets that are half the size of the original phyllo sheet. Cover phyllo with plastic wrap, then top with a damp kitchen towel to prevent from drying out.

6. 6

   Lay one rectangle of phyllo with the longer...: Lay one rectangle of phyllo with the longer side facing you; keeping the rest covered. Brush phyllo with a light coating of ghee, then top with a second sheet; brush with ghee as well.

7. 7

   Sprinkle a little over 2 teaspoons of the...: Sprinkle a little over 2 teaspoons of the nut mixture over the entire surface of the phyllo. Place a long rod or stick like a dowel, at the edge nearest to you. Loosely roll the rectangle of phyllo around the rod; making sure its not too tight or you'll have difficulty getting it out of the rod.

8. 8

   Placing each hand on both ends of the...: Placing each hand on both ends of the rolled phyllo, carefully push both ends towards the center to scrunch. Slide the scrunched phyllo roll out of the dowel and transfer to a greased 13X9 inch baking pan. Repeat with remaining phyllo rectangles, arranging the rolls so that they're touching side by side.

9. 9

   Using a sharp knife, cut the rows of...: Using a sharp knife, cut the rows of rolls in half vertically, then cut each half in half, so that each roll is now cut into 4 pieces. If desired, straighten out the shaggy ends of the rolls by cutting through the very ends. Do not remove them and keep them intact; they will later make the nicest kitchen snack.

10. 10

    Brush the remaining ghee all over the rolls....: Brush the remaining ghee all over the rolls. Bake until crisp and deep golden brown in color; about 70 to 90 minutes.

11. 11

    When ready, remove from the oven and immediately...: When ready, remove from the oven and immediately pour the cool syrup over the hot baklava rolls. Allow them to soak up the syrup for least 30 minutes. then sprinkle with ground pistachio and serve. Leftovers can be stored, covered tightly with foil for about 1 week.