Take phyllo out of the fridge, but keep it in the box(es). Let it adjust to the room temperature for at least an hour.

In a large bowl combine minced and ground walnuts together with sugar. Mix the filling until well integrated. 

Unwrap phyllo and transfer it to your working space. Cut sheets in half on the shorter edge. Heat oven to 300°F (150°C). 

Take one sheet of phyllo (that’s been cut in half). Gently brush it with butter. (It should be well-buttered, but not drenched.) Take another (second) cut sheet of phyllo and place directly on top of the first. Brush with butter again. Now take one handful (about 2.5 teaspoons) of the filling. Evenly spread the filling in the middle of the phyllo sheet keeping away 1-2 inches from the bottom and top edges. Take another (third) sheet of phyllo  and place on top of the filling. Brush it with butter. Then take the final (fourth) sheet of phyllo and place on top of the third. Top this with a handful of the filling again using the same technique.  (Basically you’re stacking 4 sheets of phyllo on top of each other, buttering them in between, and placing two rounds of filling in between, one on the second phyllo sheet and one on the fourth.)

Cut your roll as you would a baguette, into small rounds that are approx. 1-inch (2.5cm) thick. You should get about 12 rounds (roses) from one roll. Place the rolls into a round, oiled baking pan. Again, place them tightly but gently next to each other. Arrange roses in the pan from the outside in (large circle to small).   

Repeat steps 5-7 until you run out of the ingredients. You should have about 11-12 rolls, or about 134-144 roses. 

Pour remaining butter over the roses in the pan. 

Place pan in the oven and bake between 1 hour and 30 minutes to 1 hour and 45 minutes. Turn the baking pan around once about halfway through baking. The roses should be light brown, but not burnt. 

(As soon as the roses start baking make the syrup.) In a large pot bring sugar, water and lemon to a boil on high. Stir well once or twice so that the ingredients combine. Lower to medium and let boil for 5 minutes. Take the syrup off the stove and let cool. The syrup should be completely cooled by the time roses are out of the oven. 

Once the roses are done baking, turn the oven off and leave them in for an additional 5 minutes. 

Take the roses out of the oven, and using a ladle gently and evenly pour cold syrup over them. Roses should be completely covered in syrup except for the top couple of millimeters (¼ inch).  Cover pan with foil and leave overnight in a cool place so that the roses absorb the syrup. 

Serve few roses at the time pouring a little bit of syrup from the pan over them.  Keep in fridge for up to a week.