Baklava Rolls

In a saucepan, combine sugar and water. Bring to a boil, then reduce heat to simmer.

Add lemon juice and simmer on very low for about 8 minutes until the syrup thickens slightly.

Remove from heat and stir in orange blossom water. Set aside to cool.

Finely chop the cashews until they are small but not powdery.

Brush a 10" square baking pan on the bottom and side with ghee.

Preheat the oven to 180°C (350°F).

Unroll the phyllo pastry. Keep the sheets covered with a damp cloth to prevent drying.

Take one sheet of phyllo, brush it lightly with melted ghee, and sprinkle evenly with crushed cashew nuts. Place another sheet on top and brush again with ghee. Place a 3mm-5mm thick dowel at one of the longer ends and roll the pastry tightly over the dowel.

Push both ends of the rolled pastry towards the middle of the dowel to create the signature scrunched pattern.

Gently push the baklava roll off the dowel and carefully place the roll seam-side down on a baking tray.

Repeat until all pastry has been used.

Slice the rolls into 4 pieces for standard rolls or 8 pieces for mini rolls.

Brush the tops generously with the remaining melted ghee.

Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and crisp.

Remove from the oven and place the tray on a wire cooling rack.

As soon as the baklava rolls come out of the oven, evenly pour the cooled sugar syrup over the rolls.

Let sit for several hours until completely cool. The syrup will thicken and be absorbed as they cool.

Arrange on a serving platter, sprinkling the tops with ground pistachio nuts.