Make the syrup

1. In a saucepan, combine sugar, water, cinnamon stick, and lemon peel.
2. Bring to a boil over medium heat.
3. Let it boil for 2–3 minutes without stirring, then remove from heat.
4. Add the lemon juice, stir, and set aside to cool completely.
5. Once cooled, refrigerate — you can even make it a day ahead.

Prepare the Saragli

1. Melt the butter in a small pan over low heat.
2. In a food processor, coarsely grind the walnuts (and other nuts if using).
3. Transfer to a bowl and mix with cinnamon, cloves, breadcrumbs, and sugar.
4. Preheat the oven to 160°C (320°F) fan.
5. Lay one sheet of phyllo on your work surface. Brush with melted butter or EVOO.
6. Sprinkle a few spoonfuls of filling evenly across the phyllo.
7. Place a wooden skewer along the top edge of the phyllo and roll it down gently — not too tight.
8. Once rolled, push the ends inward to create a crinkled shape, then slide off the skewer.
9. Place the roll in a baking dish. Repeat until all sheets and filling are used.
10. Drizzle any remaining butter over the rolls.
11. Bake for 40 minutes, until golden and crisp.
12. Remove from the oven and immediately pour the cold syrup over the hot Saragli.
13. Let soak for 30 minutes before serving. (Or better yet — the next day.)