Honey-Nut Baklava Rolls with Orange Blossom Syrup

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

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 it with butter as well. Repeat this process for a total of three phyllo sheets layered together.

Along one long edge of the layered phyllo, spoon about 2 tablespoons of the nut mixture in a thin line, leaving a 1-inch border at each end. Fold the short ends of the phyllo over the nut mixture, then tightly roll the phyllo into a log.

Place the rolled phyllo seam-side down on a baking sheet. Repeat the layering, filling, and rolling process with the remaining phyllo sheets and nut mixture until all ingredients are used.

Brush the tops of all 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 and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes without stirring. Remove from heat and stir in the orange blossom water.

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, or until the syrup is fully absorbed and set.

Cut the cooled rolls into individual pieces, about 1.5 to 2 inches long, before serving.