Tia Naomi’s Rolled Baklava

Filling:

2 cups almonds
3 cups pecans
1 cup sugar
1 cup toasted sesame seeds
2 teaspoons cinnamon

Dough:

1 box phyllo dough
1 cup oil (vegetable, canola, safflower, avocado)

Syrup:

1 cup honey
1 cup sugar
1 cup water
Preheat oven to 350 F.
In food processor, chop almonds and pecans.
In large bowl, combine nuts, sugar, sesame seeds and cinnamon.
Unfold phyllo dough and cover with damp kitchen towel to prevent it from drying out. (If it starts to dry out, sheets will break.)
Place one phyllo sheet on flat surface and lightly brush with oil. Layer another sheet on top and brush with oil and sprinkle with about 3 tablespoons of filling. Layer third sheet on top, brush with oil and sprinkle with about 3 tablespoons of filling (keep phyllo sheets under damp towel). 

Working from the bottom up, carefully roll phyllo into a tight roll, then place on greased cookie sheet. Repeat this process until all dough is used or cookie sheet is full.
Slice rolls into 1- to 2-inch pieces.
Bake 25 minutes until golden.
While pastry is baking, combine honey, sugar and water in pan. Boil until mixture becomes sticky and a beautiful golden color. 
Remove pastry from oven, let cool for 15 minutes and pour cooled syrup over pastry. Sprinkle with sesame seeds.
This baklava can be frozen, without the syrup. Defrost and then top with syrup when ready to serve.