Preheat oven to 350 degrees F. To prepare rolls, combine first 3 ingredients in a small saucepan. Cook over medium-low heat 5 minutes. Cool; discard lemon. Place almonds, 1 1/2 tablespoons sugar, 1/2 teaspoon cinnamon, and nutmeg in a food processor; process until coarsely chopped. Place 2 phyllo sheets on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil mixture. Top with 2 phyllo sheets, and lightly brush with 1 1/2 teaspoons oil mixture. Sprinkle about 2 1/2 tablespoons almond mixture evenly over phyllo stack, leaving a 1 1/2-inch border on 1 short edge. Crumble one-third shredded phyllo over almond mixture; top with 2 1/2 tablespoons almond mixture. Starting at short edge without border, tightly roll up phyllo stack jelly-roll fashion. Lightly brush border and outside of roll with 1 1/2 teaspoons oil mixture. Cut roll evenly into 10 pieces. Repeat procedure twice with remaining sheets of phyllo, oil mixture, almond mixture, and shredded phyllo. Place all 30 rolls on a jelly-roll pan or baking sheet coated with cooking spray. Bake at 350 degrees F for 30 minutes. To prepare syrup, combine sugar and remaining ingredients in a large saucepan. Cook over medium heat 5 minutes or until sugar dissolves; discard lemon and cinnamon stick. Carefully place baked baklava rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray (rolls will fit snugly). Pour syrup over rolls; let stand at room temperature for 3 hours. Carefully turn rolls; cover and let stand 8 hours. Yield: 15 servings (serving size: 2 rolls)
CALORIES 343 (27% from fat); FAT 10g (sat 1.3g,mono 5.7g,poly 2.6g); PROTEIN 4.2g; CHOLESTEROL 0.0mg; CALCIUM 29mg; SODIUM 147mg; FIBER 1.8g; IRON 1.5mg; CARBOHYDRATE 61.8g
New York radio personality, Mike Colameco, host of WOR-AM's "Food Talk," shared this recipe with his listeners. To learn more about Mike or to listen to streaming audio and podcast, visit Mike's Page on WOR710.com.