Albanian Honey and Nut Baklava Rolls

Prepare the syrup: In a small saucepan, combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup honey, and 1 teaspoon lemon juice. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes. Remove from heat and let cool completely.

Preheat oven to 350°F (175°C). In a medium bowl, combine 1 cup chopped walnuts, 1/2 cup chopped almonds, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Mix well.

Lay one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Place a second sheet on top and brush again with butter.

Spoon about 2 tablespoons of the nut mixture in a line along one long edge of the phyllo sheets, leaving a 1-inch border on each side. Carefully roll the phyllo tightly into a log.

Cut the log into 3-4 smaller rolls, about 2-3 inches long each. Place the rolls seam-side down in a 9x13 inch baking dish. Repeat with the remaining phyllo sheets and nut mixture.

Brush the tops of all the rolls generously with any remaining melted butter.

Bake for 25-30 minutes, or until golden brown and crispy.

Immediately pour the cooled honey syrup evenly over the hot baklava rolls. Allow the rolls to soak up the syrup for at least 1 hour before serving.