Instructions

1. Roast nuts, coconut and spices in warm oven for about 10-15 minutes to enhance their flavours. (You can use any combination of nuts). When cool, add to food processor along with the raisins and pulse until finely chopped (raisins can be substituted with dates or any other dried fruit).

2. Divide the mixture into 6 equal portions (about 1/2 cup each). Lay one phyllo sheet on a clean surface and brush with butter. Lay a second phyllo sheet on top of the first sheet and brush with butter. Lay a third phyllo sheet on top of the two sheets and brush with butter.

3. Spoon one portion of the nut mixture along one short edge of the phyllo sheets, leaving about an inch on the edges. Fold the bottom edge and sides in and brush the folded sides with butter. Roll the baklava, making sure all edges are sealed

4. Using a knife, score the roll into eight pieces. Brush with butter and set aside while you make the remaining rolls. Rolls can be wrapped in plastic wrap and frozen

5. When ready to bake, preheat oven to 350 F. Grease a baking tray, remove baklava from plastic wrap and lay the rolls on the greased tray. Bake for 25-30 minutes until golden brown

6. While baklava rolls are baking, heat syrup ingredients over medium heat for about 15 minutes and let cool to room temperature

7. After baklava is baked, remove from oven and pour cool syrup over the hot rolls. Let cool and then cut the rolls into 8 pieces each

8. Enjoy