Baklava Pastry Rolls

• 3 cups sugar
• 2 cups water
• 2 teaspoons lemon juice
• 2 cinnamon sticks (3 inches)
• 6 cups finely chopped walnuts
• 1 teaspoon almond extract
• 2 packages (16 ounces each, 14x9-inch sheets) frozen phyllo dough, thawed
• 1-1/2 cups butter, melted
• 1/3 cup butter, cubed
• 2-1/2 ounces unsweetened chocolate, chopped
• 1 cup confectioners' sugar
• 1/3 cup 2% milk
• 1/2 cup finely chopped walnuts

1. In a large saucepan, bring sugar, water, lemon juice and cinnamon sticks to a boil. Reduce heat; simmer, uncovered, 20 minutes. Let cool. Discard cinnamon sticks.
2. Preheat oven to 350u0b0. In a large bowl, combine walnuts and extract. Stir in 2 cups syrup. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with an additional phyllo sheet, brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Place about 2 tablespoons walnut mixture along one short side; fold sides of phyllo over filling. Roll up tightly, pressing edges to seal. Repeat with remaining phyllo dough, butter and walnut mixture. Place 2 in. apart on ungreased 15x10x1-in. baking pans; brush tops with butter. Bake 15-20 minutes or until golden brown.
4. For topping, in a small heavy saucepan, melt butter and chocolate over medium heat. Add confectioners' sugar and milk; cook and stir for 4-5 minutes or until thickened. Brush remaining syrup over warm pastries. Drizzle with chocolate sauce; sprinkle with walnuts.

sugar, water, lemon juice, cinnamon, walnuts, almond, frozen phyllo dough, butter, butter, chocolate, sugar, milk, walnuts

Taken from www.tasteofhome.com/recipes/baklava-pastry-rolls/ (may not work)