Greek Honey-Walnut Baklava Rolls

In a medium bowl, combine the chopped walnuts, granulated sugar, ground cinnamon, and ground cloves. Mix well to ensure the spices are evenly distributed.

Lay one sheet of phyllo dough on a clean work surface. Brush lightly with melted butter. Place another sheet of phyllo dough directly on top and brush with more melted butter. Repeat with a third sheet, so you have a stack of three buttered phyllo sheets.

Spoon about 2 tablespoons of the walnut mixture in a line along one long edge of the phyllo stack, leaving a 1-inch border. Carefully roll the phyllo tightly from that edge to create a log. Repeat this process to make 4 rolls in total.

Place the rolls seam-side down on a baking sheet. Brush the tops of the rolls generously with any remaining melted butter. Bake at 350°F/175°C for 25-30 minutes, or until golden brown and crisp.

While the baklava rolls are baking, prepare the syrup. In a small saucepan, combine the water, honey, and lemon juice. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat and let cool slightly.

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

Allow the baklava rolls to cool completely on the baking sheet, preferably for at least 2 hours, before slicing into individual portions and serving. This allows the syrup to fully soak in and the rolls to set.