Pistachio baklava roses

In a small pot combine the sugar, water, cinnamon stick and orange or lemon peel; bring to a boil, stirring.

Cook 4 to 5 minutes to thicken slightly; turn off the heat and stir in vanilla extract, rose water or orange blossom water. Cool completely.

Grind the pistachios, sugar and ground cinnamon very finely in a food processor; set aside.

Cut the thawed filo roll into three equal portions, about 4 inches wide, with a sharp knife; unroll one stack at a time so it stays moist.

Layer four strips of filo, buttering each; sprinkle 2 teaspoons of pistachio mixture toward the middle and top.

Fold the bottom up over the nuts to fold the strip in half, then roll up into a rose; brush the end with butter so it holds.

Repeat until the filo is used up; set the roses in a 9 by 13 inch baking tray and brush the tops and sides with the remaining butter.

Bake at 350F about 45 minutes until golden and crisp.

Pour the cooled syrup over the hot roses; let sit at room temperature about an hour to absorb, spooning the pooled syrup over the tops.

Garnish with finely chopped pistachios and serve.

Variation: to freeze, freeze the assembled, buttered roses unbaked until solid, then wrap well in plastic wrap and foil or a freezer-safe bag.