Baklava in the form of rolls "Ladyfingers" with a nut mix

Ingredients:

• 700 g of mixed pecans, cashews, and shelled pistachios
• 1 teaspoon ground cinnamon
• 3/4 tsp ground allspice
• 1/4 teaspoon fine salt
• 1 and 3/4 cups butter (400 g)
• 18 sheets (about 450 g) filo dough (defrosted)

Syrup:

• 1.5 cups of honey
• 1 cup of water
• 1/2 cup sugar
• 1 cinnamon stick
• 2 lemons

Preparation:

1. To prepare the syrup: In a medium saucepan, combine honey, water, sugar, and cinnamon stick. Using a vegetable peeler, peel the zest from the lemons into large chunks and add to the syrup mixture. Juice the lemons, discard the seeds, and add the juice to the syrup.
   
   Bring the syrup to a boil, reduce heat, and simmer until slightly thickened, about 35 minutes. Remove from heat and let cool slightly. Remove and discard the cinnamon and lemon zest.
   
   To prepare the filling: In a food processor, combine the nuts, cinnamon, allspice, and salt. Pulse (not too finely!). Transfer the nut mixture to a bowl. In a medium saucepan over medium heat, melt the butter completely. Let it sit for 5 minutes, then skim off any white foam from the surface and discard.
   
   Pour the clear butter into a small bowl, reserving the watery liquid from the bottom of the pan. Pour the watery butter from the bottom of the pan. Add 1/2 cup of syrup to the nuts. Reserve the remaining syrup.
2. To assemble the baklava: Preheat oven to 180°C.
   
   Place a piece of parchment paper in a 25x35cm baking dish. (The edges of the parchment should reach halfway up the sides of the dish.)
   
   Unroll the phyllo dough on a work surface and set the stack aside. Take 1 sheet of dough and lay it out lengthwise on the work surface, parallel to the edge of the table. Grease the sheet with a little butter.
   
   Place another sheet on top and brush it with butter. Repeat with another sheet of phyllo dough. Spread 1/6 of the nut filling along the sheet, about 2.5 cm from the bottom edge and sides.
3. Roll up the bottom edge of the dough to enclose the filling, folding the sides in to prevent the filling from leaking out. Roll up the dough completely. Place the phyllo roll, seam side down, on a baking sheet. Repeat with the remaining ingredients to make 6 rolls. Place them tightly next to each other.
   
   Brush the surface of the rolls with a little water. Using a sharp knife, make small cuts across the rolls, 8 cm apart. Bake until golden brown, about 40 minutes.
   
   Heat the syrup over medium heat. Cut the baklava along the marked lines and pour the syrup over the warm pastry. Let it cool for an hour.