Rolled baklava

Ingredients:

1 pound filo dough, thawed
1 cup vegetable oil
Nut filling
Syrup

Preparation:

Spread out 1 sheet of filo dough. Dab or lightly brush with oil. Over this, evenly place a second sheet of filo. Brush sheet with oil and lightly sprinkle with nut filling. Place a third sheet of filo over this, brush with oil and sprinkle with more nut filling. Roll up tightly (the 3 sheets together) jelly-roll fashion.
Slice diagonally into 1-inch pieces. Place on a lightly greased baking sheet. Repeat until all filo dough and filling are used. Bake in preheated 350 degree oven 20 minutes or until light golden. Cool.
Freeze at this point, if desired. When ready to serve, prepare syrup, cool and pour over individual pieces. Serve in paper candy cups.
Nut filling: In a medium bowl, combine 5 cups almonds OR pecans, chopped fine in food processor, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves (optional) and 1/2 cup toasted sesame seeds (optional). Mix well.
Syrup: In a saucepan, combine 1 1/2 cups sugar, 1 1/2 cups honey and 1 cup water. Heat to boiling and cook until sticky, about 5 to 8 minutes, until syrup coats the back of a spoon. Do not overcook.