Assembling the Baklava Rolls:

1. Prepare the filo pastry: Unroll the filo sheets on a clean surface.
2. Butter and layer: Brush the first sheet with melted butter and sprinkle evenly with the nut mixture.
3. Roll and shape: Place a thin stick (about 1 cm in diameter) along one edge.
4. Roll the filo pastry around the stick to form a tight roll.
5. Leave the roll on the stick and repeat the process with a second filo sheet for double thickness.
6. Gently press the roll to create a crinkled effect, then carefully remove the stick.
7. Bake to perfection: Arrange the rolls in a baking dish, packed closely together.
8. Drizzle with melted butter.
9. Bake at 180°C (350°F) for about 25 minutes, until golden and crispy.
10. Making the Syrup and Finishing Touch:

While the rolls are baking, prepare the syrup:

1. Heat 435ml water with 310g sugar.
2. Add 5ml lemon juice and simmer until slightly thickened.
3. Once the baklava rolls are out of the oven, drizzle them with the warm syrup while still hot.
4. Allow them to cool completely before cutting into bite-sized pieces and placing them in paper baking cup