Honey baklava in the form of "Ladyfingers" rolls

Ingredients:

• 700 g filo dough (about 32 sheets)
• 900 g coarsely chopped pistachios
• 2 tbsp. granulated sugar
• 600 g butter
• 1.5 tsp ground cinnamon
• 1/8 tsp ground cloves

Syrup:

• 2 and 1/4 cups granulated sugar
• 1.5 cups of water
• 1/4 cup honey
• 2 slices of lemon (0.3 cm thick)
• 1 cinnamon stick
• 3 clove buds

Preparation:

1. In a 2-quart stainless steel saucepan, combine all syrup ingredients, bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove from heat, remove the lemon and spices, and let the syrup cool to room temperature.
2. Preheat oven to 190°C.
   
   Place the pistachios and a tablespoon of sugar on top of the nuts in a food processor fitted with the blade attachment. Pulse until coarsely ground. Don't overprocess, or the nuts will turn into a paste. Transfer the ground pistachios from the processor to a bowl.
3. In a saucepan over very low heat, slowly melt the butter.
   
   Meanwhile, thoroughly mix the ground pistachios, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, placing each sheet on top as you brush. Once 4 sheets are done, sprinkle 1 cup of the nut mixture on top and roll the dough lengthwise to the end.
   
   Roll the roll as tightly as possible, being careful not to tear the dough. The baklava should look like a long cylinder. Repeat with the remaining sheets, using 4 at a time.
4. Cut the roll into 5 cm long pieces and dip each piece in melted butter, then place on a baking sheet. Bake in the oven for 25-30 minutes, until the baklava is golden brown.
   
   Remove the baking sheet from the oven, use tongs to lift each piece from the baking sheet, dip it in the syrup, and place it on a wire rack to drain. If the syrup begins to thicken, you can warm it slightly. Serve in small muffin tins on a platter.
   
   Tip: This recipe makes a lot of baklava, but it can be stored in a resealable plastic bag for several days. You can also reduce the ingredients by half (using only one package of dough).