Mix the chopped and grated almonds in a bowl, save 2 tablespoons of chopped almonds to sprinkle the finished roll. Add the breadcrumbs, 2 tablespoons of sugar and 1 tablespoon of cinnamon to the bowl, cover with 2 eggs and mix everything well.
Preheat the oven to 180 °. Melt the butter.
Place the first fillo leaf on a work surface dusted with flour or on a kitchen towel and brush well with melted butter. Place the second leaf on top and brush again with butter, as well as the other leaves, until all are used up.
Now smooth out the almond filling on the pastry sheets and roll up the pastry. Brush the roll with egg yolk and bake for 30 minutes in a dish sprinkled with water.
For the syrup, bring 500 ml of water with 250 g of sugar to the boil. Add the rest of the cinnamon and cook the syrup for about 15 minutes, then squeeze the lemon and add the juice.
Prick the roll several times with a fork and pour the syrup over it. Finally garnish with the chopped almonds and let it steep for half an hour.
Tips: Instead of filo pastry, you can also use puff pastry, but then only use half the specified amount, as puff pastry is much thicker. It tastes better with the fillo dough.
Be sure to coat the almond roll well with the egg yolk, as the filo pastry is very thin and otherwise cracks easily. It tastes equally good, but it doesn`t look so nice.
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