Baklava Pastry Rolls

Name: Baklava Pastry Rolls
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 40 rolls.
Ingredients: 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; TOPPING:; 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

My niece gave me this recipe for a chocolate twist on traditional baklava—it's a sweet way to end a Greek-inspired meal.—Agnes Ward, Stratford, Ontario

Ingredients

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
TOPPING:
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

Directions

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.
Preheat oven to 350°. 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.)
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.
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.