1/2 pound walnuts, finely chopped

2 1/2 tablespoon sugar

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

1 pound phyllo dough

3/4 pound unsalted butter, melted

1 1/2 cup water

1/2 cinnamon stick

1 1/2 cup sugar

2 teaspoons lemon juice

1/2 cup honey

 

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.

 

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 1/4 inch from all sides

Fold over bottom to cover filling

Place a clean pencil on top of fold and roll into a cigar-like 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

 

Note** syrup can be pored over the rolls as soon as they come out of the oven and let set to cool, then refrigerate when cool.