Rolled Baklava

By Eleni Franklin

1 lb fillo

1 1/2 c melted butter
4 c chopped nuts (1 1/2 lb un-chopped) walnuts, pecans, almonds, etc
4 Tbsp sugar
2 tsp cinnamon
1/8 tsp ground cloves
2 tsp vanilla

Remove 3 fillo at a time and place on a flat surface.  Brush each generously with melted butter, arranging one fillo on top of the other.  Combine nuts, sugar, cinnamon, cloves, and vanilla.  Sprinkle a few tablespoons of nut mixture evenly over 2/3 of the top buttered fillo.  Starting with the filled edge, roll loosely in a jelly-roll fashion to make a long roll.  Place in greased baking pan.  Continue filling pans with nut rolls using 3 well-buttered fillo for each roll.  (6 rolls per batch, 9 - 10 slices per roll).  *Cut each roll in 1 1/2 inch diagonal slices, leaving the rolls intact.  Brush tops with melted butter.   Bake 325 for 25 - 30 minutes until golden.  Cool.  Pour warm syrup over rolls in pan.  Let stand 1 hour.

Syrup:
3 c sugar
1 1/2 c water
juice of 1/2 lemon
1 c honey
Combine sugar, water, and lemon juice.  Boil 10 minutes.  Slowly add honey and simmer 5 minutes.