Chocolate baklava rolls

Preheat oven to 190°C (170°C fan-forced). Line a large oven tray with baking paper.

To make filling, spread the nuts on the prepared tray; bake for 6-8 minutes or until browned lightly. Cool completely. Process the nuts, chocolate, sugar and cinnamon, using the pulse button, until finely chopped.

Lay the sheets of filo flat on a bench, cover with a clean tea towel, then a damp tea towel (this will help stop it from drying out). Layer 3 filo sheets, brushing between each with melted butter. Spread half the filling evenly over the layered pastry, leaving a 3cm border along both long sides. Starting at a long side, roll up filo to form a log. Cut logs in half. Place on the prepared oven tray and brush well with butter. Repeat with remaining filo, butter and filling.

Bake for about 18 minutes or until browned lightly and pastry is crisp.

To make honey syrup, combine the sugar, water and honey in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a simmer. Simmer, uncovered, for 10 minutes or until thickened slightly. Stir in lemon juice.

Stand rolls on tray for 5 minutes to cool slightly. Cut each log into 4 and place in a shallow heatproof dish just large enough to hold the pastries. Pour hot honey syrup over rolls.