Lebanese Baklawa Rolls

Lebanese Baklawa Rolls

1 package Phyllo dough (thawed)
4 cups coarsely chopped nuts (not fine)
1/4 cup sugar
2 tsp. orange blossom water (flavored)
4 cups clarified butter (DO NOT SUBSTITUTE)
3 cups heavy syrup recipe. (Key Recipe No. 6)

Phyllo dough should be at room temperature.  Mix nuts, sugar, and orange blossom water.  Set aside.  Open Phyllo dough, cover with a damp cloth to keep from drying out. Brush a large cake pan with butter. On the table, butter each of 3 sheets and put on top of each other.  Measure the size of sheet with the size of your pan. Place nuts across one end, fold ends and start rolling. Place the filled roll side-by-side in the pan and brush each roll with butter.  Refrigerate for 15 minutes or longer to firm the rolls.  Cut with a knife at an angle about 2". Cover with remaining butter and bake in preheated oven at 350 degrees for 10 minutes; lower to 250 degrees until golden brown (approx. 45 minutes). Remove; completely drain butter and drizzle cold syrup over each piece while Baklawa is hot.