Baklava Rolls

(Original recipe makes almost 45 baklava pieces)

Ingredients:

12 ounces (1 1/2 cups) mix unsalted nuts (or you can just choose one type of nut)
1/2 tsp ground cinnamon
3/4 cup unsalted butter + vegetable oil
One package of phyllo pastry (16 Oz, 1 lb, 454 g)
1  3/4 cups sugar
1 2/3 cups water
1 small cinnamon stick
1 tsp lemon juice
Pinch of ground cardamom
Pistachio for garnishing (finely chopped)

Directions:

For syrup: combine sugar, water, cinnamon, and lemon juice in a medium pot and place it on the stove over high heat. Bring it to a boil. When it starts boiling, reduce the heat to a medium low and keep it on the stove between 10 and 12 minutes. In the end, add the ground cardamom and turn off the stove.
Melt the butter and combine it with vegetable oil.
Combine ground cinnamon and mix nuts.
Use a pastry brush and spread the butter  and vegetable oil mixture over the first layer of phyllo pastry. Then, spread some mixed nuts all over the first layer of the dough. Roll the first layer with a wooden roller. Butter the second layer of the dough (don't spread any nuts on this layer). Roll the second layer on the first rolled layer. Squeeze the rolled sheets from both sides to the middle of the roller. Then, push the dough from one side of the roller to remove it from the roller and place it in the pan. Repeat the procedure with remaining phyllo dough until all done.
Use your brush again, and brush some butter over top of the rolls. Bake at 350 degrees F or 175 degrees C between 30 and 35 minutes or until it gets lightly brown. In the last 10 minutes, keep an eye on the rolls not to burn them. Take the pan out. Cut the rolls in bite size pieces and pour cold syrup on top of the warm rolls. Top with crushed pistachios. Leave the rolls in the pan for 2-4 hours until the syrup is absorbed.

My Notes:

• If you are able to find a thin bread roller, it will be perfect. Otherwise, thicker bread roller works.
• You can use either a combination of different unsalted nuts (walnuts, almonds, pistachio, pecan and cashews or just choose one type).
• After 30 minutes, check the roles frequently not to burn them.
• The syrup has to be cold when you pour it on top of warm baklava.
• This type of baklava is really easy to make and you can have too many of them in a short time.
• It is a great option for big gatherings.