Baklava, baklava, baklava! It’s such an amazingly perfect dessert, but it’s often time consuming to make. I’m so nuts (pun intended!) about baklava that I made a simpler, rolled variation that you can make much quicker.
In a food processor, chop walnuts into tiny pieces.
Place chopped walnuts with confectioners' sugar and cinnamon, toss to combine. In a separate bowl, melt butter.
Lay out one filo sheet at the time, brushing with melted butter. Cover the buttered sheet with another sheet, while brushing butter again. Repeat with a third sheet. You should have three buttered sheets.
Apply 1/3 cup of walnut mixture onto the buttered sheet, spread evenly over the sheet. Roll up tight into a roll and set it on a baking dish. Repeat until you run out of ingredients.
Brush baklava with melted butter. Bake it at 375 °F for 25 minutes.
In a small pot, combine sugar and water, cook on low heat for about 10 minutes. Add honey and stir to melt. Pour liquid mixture over baklava and set to rest for at least 3 hours.