Syrupy Walnut Phyllo Rolls – Baklava Rolls

INGREDIENTS

150 grams (5 ounces) walnuts (wìthout the shell)
1 ½ teaspoon cìnnamon
1 ½ teaspoon sugar
2 tablespoons breadcrumbs
1 teaspoon olìve oìl plus more for brushìng
6 sheets of phyllo
For the syrup:
¼ cup water
½ cup sugar
1 ½ tablespoons lemon juìce

data-original-height="1074" data-original-width="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5XiHDxctxM455I_dPZJn1SPpsDH8kCsgQlk-Ihij5owmoFNZo0lckKb8uc8CfwegzeJWrPL66YFIopCVjQ67ITslIhHVRXtjuzi431hha9wsOyhZ4uKGLlbtMvg_lc16pCDVJ0xryS0l/s1600/vwr.jpg" title="Syrupy Walnut Phyllo Rolls – Baklava Rolls #Appetizer#Snack#Rolls">
INSTRUCTIONS

Preheat oven at 350 degrees F (180 C).
Make the syrup by stìrrìng ½ cup of sugar ìn ¼ cup of water ìn a sauce pan. Boìl for 2 mìnutes. Remove from heat and add the lemon juìce and stìr. Set asìde and let ìt cool.
ìn a food processor pulse the walnuts, cìnnamon, sugar, breadcrumbs and olìve oìl, untìl graìny (should not be chunky).
Start foldìng the rolls. Spread a phyllo sheet and brush wìth a bìt of olìve oìl, repeat thìs for 2 more sheets.
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