Preheat oven to 350 and grease a cookie sheet with butter.

Prepare filling, mix ground almonds, granulated sugar and cinnamon.

Carefully brush butter all over 1 piece of phyllo dough. Place a second layer of phyllo dough on top and butter it.

Cut the 2 sheets of phyllo dough into 8 rectangles.

Spoon 1 rounded teaspoon of filling at the bottom of the rectangle of dough, leaving room at the sides to fold in the dough to create a package. Repeat with remaining rectangles of dough.

To stop the filling from spilling out the sides, fold a seam inwards along the outside edges of the rectangle of phyllo dough. Carefully roll from the bottom (with the filling) towards the top to create a log-shaped pastry.

Repeat process with remaining dough.

Brush little rolls with remaining butter and bake in the oven for 20 minutes.

Meanwhile, prepare syrup on the stove. Bring to a low boil and boil for 30-40 minutes.

Pour boiling syrup over cooked baklava.