Mediterranean Honey-Nut Baklava Rolls

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

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

Spoon about 2 tablespoons of the nut mixture in a line along one long edge of the phyllo sheets, leaving a small border. Carefully roll the phyllo sheets tightly into a log.

Cut the log into 4-5 smaller rolls, about 2 inches each. Place the rolls seam-side down in a baking dish. Repeat with the remaining phyllo dough and nut mixture until all ingredients are used.

Brush the tops of the rolls with any remaining melted butter. Bake for 20-25 minutes, or until golden brown and crispy.

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

Once the baklava rolls are out of the oven, immediately pour the warm honey syrup evenly over them. Allow the rolls to cool completely at room temperature for at least 1 hour before serving, allowing the syrup to soak in.