1 cup (2 sticks) salted butter, melted
2-1/2 cups California walnuts, finely chopped, divided
1 cup semi-sweet mini chocolate chips
1 teaspoon ground cinnamon
12 sheets phyllo dough
1-3/4 cup granulated sugar
1-1/4 cup water
1 tablespoon lemon juice
1 teaspoon orange water (optional)
Preheat oven to 350℉. Line baking sheet with parchment paper.
Combine 2 cups chopped walnuts, chocolate chips and cinnamon in a small bowl; set aside.
Lay 1 piece of phyllo dough on work surface, long side in front of you. Brush with butter. Lay another piece on top. Sprinkle with 1/2 cup walnut mixture. Roll from long side toward top.
Place roll, seam side down, onto the prepared baking sheet. Repeat for 6 rolls total.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
For syrup, add the ingredients to a saucepan and boil for 10 minutes, stirring often.
Set aside to cool for 10 minutes.
Pour evenly over baked, cooled baklava and allow to rest at room temperature for 1 hour.
Top with remaining 1/2 cup chopped walnuts.
Slice each roll into 4 pieces and serve.
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