Mix all the filling ingredients in a bowl. Generously butter a large baking pan before starting with the phyllo sheets.

Take one sheet of phyllo, lightly brush it with melted butter without letting the brush touch the sheet directly. Place another sheet on top and brush with butter again. If you use Beirut-style phyllo, add a third sheet.

Spoon about 5 tablespoons of the filling evenly over the surface.

Roll up the sheets starting from the short side. At the end, dab a little butter on the edge to seal the roll, and place it seam-side down in the pan.

Brush each roll with butter as you place it in the pan to keep it from drying out.

Repeat the process until all the phyllo sheets are used.

Cut the rolls to your desired size all the way through, and pour any remaining butter over them.

Bake in a preheated oven at 320°F (160°C) with convection for 30-40 minutes, until golden brown.

Syrup: Boil all the syrup ingredients until the sugar dissolves, then let it cool completely. It's best to make the syrup first so it has time to cool before the dessert is baked.

Pour the cold syrup over the hot rolls.

Let the rolls sit in the pan overnight to absorb all the syrup. Then melt the chocolate in a double boiler and dip each roll in the chocolate.

Let the chocolate set and enjoy!