Golden Honey-Nut Baklava Rolls

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

Unroll the phyllo dough and keep it covered with a damp cloth to prevent drying. Take one sheet of phyllo, brush it lightly with melted butter, and then place another sheet on top. Brush the second sheet with butter.

Sprinkle about 2 tablespoons of the nut mixture evenly along one long edge of the phyllo sheets, leaving a small border. Carefully roll the phyllo tightly from the nut-filled edge to create a log.

Cut the log into 2-inch pieces and place them seam-side down in a baking dish. Repeat with the remaining phyllo sheets, butter, and nut mixture until all ingredients are used.

Brush the tops of the baklava rolls with any remaining melted butter. Bake for 25-30 minutes, or until 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 the sugar dissolves and the syrup thickens slightly.

Once the baklava rolls are out of the oven, immediately pour the hot syrup evenly over them. The hot baklava will absorb the syrup.

Allow the baklava rolls to cool completely at room temperature for at least 2 hours, or preferably overnight, before serving. This allows the syrup to fully penetrate and soften the phyllo.