This cinnamony treat is almost baklava, but with only a few easy ingredients, and a fraction of the work.  If using on a plat of mixed filo treats, cut the rolls into smaller pieces. Remember, there are approximately 24 sheets of dough in 1/2 a pound of filo – box is 1 pound.  Might as well double everything and freeze some.

Ingredients:

• 2 c ground walnuts, toasted
• 1/4 c sugar
• 2 tsp ground cinnamon
• 12 sheets frozen filo dough, thawed
• 1/2 c butter, melted  (1/4 pound)

Syrup:

• 1/2 c honey
• 1/2 c sugar
• 1/2 c water
• 1 Tab lemon juice

Directions:

1. Preheat oven to 350°.
2. Combine walnuts, sugar and cinnamon.
3. Place one sheet of filo dough on a 15×12-in. piece of waxed paper; brush with butter.  Don’t be too worried if it tears – rolling will cover it up.
4. Place a second filo sheet on top, brushing it with butter. (You can keep remaining filo covered with a damp towel to prevent it from drying out.)
5. Sprinkle with 1/4 cup walnut mixture.
6. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll.
7. Slice roll into four smaller rolls; transfer rolls to a greased 13×9-in. baking dish.
8. Repeat with remaining filo dough and 1/4 cupfuls of walnut mixture.
9. Bake until light brown, 14-16 minutes.
10. Cool dish on a wire rack.
11. Meanwhile, in a small saucepan, combine all syrup ingredients.
12. Bring to a boil.
13. Reduce heat.
14. Simmer 5 minutes.
15. Cool 10 minutes.
16. Drizzle cinnamon rolls with syrup.
17. Sprinkle with remaining walnut mixture.

Servings:  24

Source: Taste of home