Exquisite And Addictive Rolled Baklava Cookies

Total Time: 54 mins Preparation Time: 30 mins Cook Time: 24 mins

Ingredients

• Servings: 6
• 1 lb phyllo dough (i use the athens brand)
• 1 cup butter, but use the spray oil if you choose
• 5 cups ground walnuts or 5 cups ground pecans or 5 cups ground pistachios (or a combination) or 5 cups almonds (or a combination)
• 1 cup sugar
• 1 teaspoon cinnamon
• raw sugar, to sprinkle on cookie tops (turbinado)
• 1 1/2 cups honey
• 1 1/2 cups sugar
• 1 cup water
• 1 teaspoon of grated lemon rind

Recipe

• 1 spread out one sheet of phyllo dough.
• 2 keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
• 3 lightly brush with butter or spray the oil.
• 4 place another sheet of phyllo dough on top of the first sheet.
• 5 brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
• 6 place a third sheet of phyllo dough over first two sheets.
• 7 brush with butter or oil and lightly sprinkle nut filling again.
• 8 roll the 3 sheets up tightly as you would a cigar or jellyroll.
• 9 slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan").
• 10 repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
• 11 brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
• 12 bake at 350 degrees for 20 minutes.
• 13 remove from oven to cool. leave in pan.
• 14 in a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
• 15 pour over cooled baklava pieces. you may have to turn them once to make sure they are completely saturated with the syrup.
• 16 let them stay in pan long enough to absorb the syrup.
• 17 eat and then serve what is left; or serve and eat. it is your choice, but i guarantee there will never be any left!
• 18 cover and refrigerate. these can be frozen.