Baklava puff "roll"

Prepare the filling: fry the nuts in a dry pan, cool, peel from thin skin, crush and mix thoroughly with cinnamon and sugar. Sift the flour, add water, salt, citric acid and knead the elastic dough. Cut it into 10 pieces and refrigerate it for half an hour. After that, roll each piece of dough in a thin layer, put butter on the middle, wrap the dough in the form of an envelope, roll it into a thin layer again and roll it into a ball. Repeat this procedure three to four times, cooling the dough in the refrigerator after each rolling out for 15-20 minutes. Roll the finished dough in the form of rectangles, put the nut filling on it, wrap in the form of a roll, put on a baking sheet, put in a heated oven and bake for 30-40 minutes. Chop the cooled baclava into portions, pour cold syrup and serve in 4- 5 hours.