Rolled Baklava

Rolled Baklava

Makes about 4 to 5 dozen

Ingredients:
1 pound filo dough, thawed
1 cup vegetable oil

Nut Filling:
5 cups almonds or pecans, finely chopped
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (optional)
1/2 cup toasted sesame seeds (optional)

Syrup:
1 1/2 cups sugar
1 1/2 cups honey
1 cup water

Directions:
1. Combine the nut filling ingredients and mix well.
2. Spread out 1 sheet of filo dough. Dab or lightly brush with oil. Over this, evenly place a second sheet of filo. Brush sheet with oil and lightly sprinkle with Nut Filling. Place a third sheet of filo over this, brush with oil and sprinkle with more Nut Filling. Roll up tightly (the 3 sheets together) jelly-roll fashion.
3. Slice diagonally into 1-inch pieces. Place on a lightly greased baking sheet. Repeat until all filo dough and filling are used. Bake in a preheated 350°F oven 20 minutes or until light golden. Cool.
4. For the syrup, combine the sugar, honey and water, bring to a boil and cook 5 to 8 minutes, until it coats the back of a spoon. Do not overcook. Cool.
5. Pour the cooled syrup over the pieces and serve in paper candy cups.

Make Ahead:
The baked rolls can be frozen before adding the syrup.