First, prepare the syrup by boiling all the syrup ingredients together. Set aside to cool while you make the filling.

Mix all the filling ingredients together thoroughly.

Place the phyllo sheets vertically in front of you and brush them with butter. Add some filling to one end of the sheet.

Fold the right and left edges inward, place a thin rod or skewer over the filling, and roll up tightly. Scrunch the roll, place it in a buttered baking pan, and remove the rod.

Pour the remaining butter on top and bake at 350°F (180°C) with convection for 45-50 minutes.

Once baked, pour the cooled or lukewarm syrup over the hot pastry.