Nut-filled Phyllo Rolls

2 cups sugar1 cup water1 teaspoon lemon juice1 tablespoon orange blossom water (optional) 1/2- 3/4 pound unsalted butter, melted1 pound phyllo dough (about 22 sheets)Filling1 pound walnuts, chopped 1/4 cup sugar1 teaspoon ground cinnamonHeat oven to 350 degrees.In a small saucepan, combine 2 cups sugar, water, lemon juice and orange blossom water, if using. Simmer gently for about 15 minutes. Set aside in pan.In another bowl, combine chopped nuts, sugar and cinnamon.Brush a little melted butter in a deep, 12-by-18-inch pan. On a work surface place one sheet of phyllo, brush with butter, place a second sheet on top of that, brush with butter. Fold the sheets up from the bottom about one-fifth of the way. Spread 1/2 cup nut mixture on the folded portion, then roll up. When entire sheet is rolled, crimp dough gently from the ends to the middle, a little like pleating.Transfer to prepared pan, seam side down. Continue with remaining dough and filling.Brush tops of rolls with melted butter and bake about 20 minutes or until light golden. (Do not brown.) Remove from oven. Cut rolls into 5 or 6 slices each. If syrup has cooled, return to heat until very warm, pour over warm rolls. Allow to absorb 10 to 15 minutes. Serve at room temperature.Serves 25 (two pieces each).Cook's note: Nut rolls may be prepared up to one week ahead without the syrup topping. Store, covered, at room temperature. When ready to serve warm the syrup and pour over rolls.Nutrition values per serving: 306 calories, 20 g fat (6 g saturated), 31 g carbohydrates, 1 g fiber, 4 g protein, 20 mg cholesterol, 90 mg sodium.