Baklava saragli rolls

Combine 2 cups granulated sugar, 1 1/2 cups water and a cinnamon stick in a saucepan; cook over medium until it boils and the sugar has dissolved.

Turn off the heat, stir in 1 tsp vanilla extract and cool completely.

Pulse 1 cup walnuts and 1 cup almonds in a food processor until finely ground; mix in a big bowl with 2 tsp ground cinnamon and 1/4 tsp ground cloves.

Drizzle melted butter over one sheet of filo and brush it gently over the whole surface; sprinkle about a tablespoon of the nut mixture evenly over it.

Lay a second sheet on top, butter it and sprinkle another tablespoon of nuts; fold the sheets upward in half.

Roll up around a wooden skewer from the bottom, scrunch the sides toward the center, slide out the skewer and set the roll in a lightly buttered quarter sheet or 9 by 13 tray. Repeat until the filo and nuts are used, filling the edges.

Brush the tops generously with all the remaining butter. Bake on the center rack at 325F for 55 minutes to an hour, until golden and crisp.

Pour the cooled syrup carefully over each hot roll; let sit at room temperature about an hour to absorb before serving.

variation: to make ahead, assemble and butter the rolls unbaked, freeze until the butter sets, wrap tightly in plastic wrap, then bake from frozen at 325F a little over an hour, covering if they brown too fast.