Directions

Preheat oven to 325F.

Toast the nuts in a cast iron skillet over medium heat, remove and let cool completely. Place the nuts, raisins and cinnamon in a food processor and pulse until finely chopped.

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Place one sheet of Phyllo dough onto a clean work surface and brush with 1 tablespoon of the melted butter. Add a second sheet of phyllo, brush with 1 tablespoon of butter and then sprinkle 4 to 5 tablespoons of the chopped nuts/raisins evenly over the top. Place one more sheet of phyllo dough on top and brush with 1 tablespoon of the melted butter. Place the dowel rod on the end, roll up and then scrunch the baklava roll together by pressing in on the ends with your fists. Slide the dowel rod out, place the roll in the baking dish and start your next one (makes 8). If the phyllo dough crumbles when rolling, brush with more butter to soften. Slice each roll in half. Brush the tops of rolls with more butter, place in the center of the oven and bake until lightly golden. About 35 minutes.  

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Rum simple syrup

Add all ingredients except the lemon juice to a sauce pan and bring to a boil for 5 minutes. Remove from heat, add the lemon juice and keep warm until ready to use. 

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As soon as the rolls are baked, remove from oven and immediately pour the syrup evenly over the top, then sprinkle with chopped nuts. Let cool completely.

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Melt 1 cup of milk chocolate chips in the microwave for 2 minutes and stir until smooth. Let cool some, then pour into the pastry bag. Drizzle the chocolate onto the completely cooled baklava rolls. Arrange onto a serving platter and place in the refrigerator for the chocolate to harden before serving. 

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