Servings: 12

1 package of Phyllo Dough 1 package of Phyllo Dough
250 g of melted butter 250 g of melted butter
Syrup : subheading: Syrup :
1 1/3 cup of sugar 1 ⅓ cup of sugar
3/4 cup of water ¾ cup of water
1 tsp of rose water 1 tsp of rose water
1 tsp cardamom powder (optional) 1 tsp cardamom powder (optional)
1 tsp lemon juice 1 tsp lemon juice
Garnish: subheading: Garnish:
Chopped pistachios and dry rose petals Chopped pistachios and dry rose petals

Preheat oven at 350 F
Prepare a muffin tin pan by oiling each tin.
Slice the phyllo dough ½ inch thick and carefully place on each muffin tin.
Brush each phyllo slices with melted butter generously. Make sure butter gets in the layers. Otherwise the pastry will turn out dry.
Bake until golden and crispy on the top for about 45 min.
Prepare the syrup by boiling the syrup ingredients.
Place the pot over high heat and boil until the sugar has dissolved.
Cool it completely before pouring over the baklava rolls.
Garnish with chopped pistachios and dry rose petals.