Baklava Rolls

    1/2 lb Walnuts, finely chopped         1 1/2 c  Water
  2 1/2 tb Sugar                               1    Cinnamon Stick
    1/2 ts Cinnamon                            2 ts Lemon Juice
    1/8 ts Ground Cloves                     1/2 c  Honey
           Syrup:                              1 lb Phyllo Dough
  1 1/2 c  Sugar                             3/4 lb Unsalted Butter, melted

  Heat oven to 350 degrees. Mix first four ingredients together for
  filling. Combine syrup ingredients and cook until sugar dissolves and
  mixture turns syrupy. Set aside to cool. Remove cinnamon stick before
  using.

  To Assemble:

  Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets
  crosswise, into thirds. Cover phyllo not being used with a barely
  damp towel. Using two pieces of phyllo - phyllo sheets are so thin
  they must be doubled - and keeping narrow ends towards you, brush
  with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end
  nearest you, to within 1/4 inch of sides. Fold long sides in 1/4
  inch. Fold over bottom to cover filling.

  Place a clean pencil on top of fold and roll into a cigar-like
  cylinder.

  Push both ends toward center and remove pencil. Place roll on cookie
  sheet and generously brush with butter. Repeat with remaining filling
  and phyllo.

  Bake 25 minutes or until golden brown. Dip hot rolls into cooled
  syrup - kitchen tongs work well for this. Place onto a platter to
  cool. Cover and refrigerate. Can be frozen.