INGREDIENTS

250	Grams Ground nuts
¼	Cups Sugar
1	Phyllo pastry
1	Cup Unsalted butter (melted)
	For the syrup:
1½	Cups Sugar
1¼	Water
1	Teaspoon Lemon juice

Put all the items close together, since we will use all of them in each step

Use a glass pan that is 6" x 13" (22x33cm) where we will put baklava rolls

Lay phyllo pastry on the table

Spread and brush the melted butter on the first layer

Sprinkle grounded nuts mix

Roll the first layer with the roller (not to tight, not to loose)

Spread and brush the melted butter and roll the second layer (don't sprinkle nuts mix again)

Squeeze the pastry on the rolls from the sides equally towards the center

Place the squeezed pastry in the pan

Repeat the same steps for the remaining pastry

Brush top with the melted butter before placing tray in the oven

Preheat oven to 350F (180C). Bake for 45-50 minutes until the top of pastry is golden brown.

Leave to cool down for 15 minutes before you cut to pieces and add the syrup

Cut into equal pieces in order to better absorb the syrup

For the syrup, add water, sugar and lemon together and stir until it is brought to boil. Then leave to boil for 5 minutes.

Pour the syrup equally over the baklava rolls spoon by spoon. Cover and leave at room temperature for at least 3 hours before serving

You may decorate your baklava rolls with finely grounded pistachios. Buon appetite!