Saragli with Almonds

• 1 package (450g) baklava phyllo pastry
• 1 package (250g) unsalted butter, melted

For the filling

• 2 cups (300g) coarsely ground almonds
• 1 level teaspoon cinnamon

For the syrup

• 2 cups (500g) sugar
• 1 ½ cups (375ml) water
• 1 cinnamon stick
• 5-6 cloves
• 1 tablespoon (18ml) honey
• 3 tablespoons (18ml) lemon juice

First, let's prepare the syrup:

1. In a saucepan, combine the sugar, water, cinnamon, and cloves. Bring the water to a boil, then reduce the heat and simmer for 5 minutes. Add the honey and lemon juice, and continue simmering for another 2 minutes. Set aside to cool completely.
2. Preheat the oven to 180°C (fan-assisted). Line a baking tray with non-stick parchment paper. Place the almonds in a bowl, add the cinnamon, and mix well.
3. Lay one sheet of phyllo pastry on your work surface with the wider side facing you, and drizzle it with a little melted butter. Place 2 wooden skewers in the middle (they should cover the phyllo from one side to the other) and fold the phyllo over them. Sprinkle 1 ½ tablespoons of the almond mixture over the folded phyllo. Roll it up, not too tightly.
4. Using your hands, scrunch the phyllo from both ends towards the middle, then carefully remove the wooden skewers. Coil the saragli into a 'snail' shape. Place it on the baking tray and brush the surface of the phyllo generously with butter to prevent it from drying out.
5. Repeat the process with the remaining phyllo sheets. Pour any leftover melted butter over the saragli. Bake in the preheated oven for 35-40 minutes. Remove from the oven and immediately pour the cold syrup over the hot saragli. Allow it to absorb the syrup completely before serving.