Albanian Honey Walnut Baklava Rolls

Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely chopped walnuts and ground cinnamon, mixing well.

Carefully unroll the thawed phyllo dough. Take one sheet of phyllo, brush it lightly with melted butter, then place another sheet on top and brush again. Repeat this for a total of three phyllo sheets.

Along one long edge of the stacked phyllo sheets, sprinkle about 2 tablespoons of the walnut mixture in a thin line, leaving a small border at the ends.

Starting from the long edge with the walnuts, tightly roll the phyllo sheets into a log. Brush the top of the roll with more melted butter.

Cut the log into 1-inch pieces and arrange them seam-side down in a 9x13 inch baking dish. Repeat the process with the remaining phyllo dough and walnut mixture until all ingredients are used.

Bake for 25-30 minutes, or until the baklava rolls are golden brown and crispy.

While the baklava bakes, prepare the syrup: In a small saucepan, combine the granulated sugar, water, honey, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.

Once the baklava rolls are out of the oven, immediately pour the warm syrup evenly over them. Allow the baklava to cool completely at room temperature for at least 2 hours before serving, allowing the syrup to fully absorb.

Serve the Albanian Honey Walnut Baklava Rolls as a delightful dessert.