| 1 | Heat oven to 350 degrees. |
| 2 | Mix first four ingredients together for filling. |
| 3 | Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. |
| 4 | Set aside to cool. |
| 5 | Remove cinnamon stick before using. |
| 6 | To assemble: unfold phyllo. |
| 7 | Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. |
| 8 | Cover phyllo not being used with a barely damp towel. |
| 9 | Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. |
| 10 | Place 1 to 1 ?teaspoons filling ?inch from end nearest you, to within ?inch of sides. |
| 11 | Fold long sides in ?inch. |
| 12 | Fold over bottom to cover filling. |
| 13 | Place a clean pencil on top of fold and roll into a cigar-like cylinder. |
| 14 | Push both ends toward center and remove pencil. |
| 15 | Place roll on cookie sheet and generously brush with butter. |
| 16 | Repeat with remaining filling and phyllo. |
| 17 | Bake 25 minutes or until golden brown. |
| 18 | Dip hot rolls into cooled syrup - kitchen tongs work well for this. |
| 19 | Place onto a platter to cool. |
| 20 | Cover and refrigerate. |
| 21 | Can be frozen. |
