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Preheat oven at 350 F
Prepare a muffin tin pan by oiling each tin.
Slice the phyllo dough ½ inch thick and carefully place on each muffin tin.
Brush each phyllo slices with melted butter generously. Make sure butter gets in the layers. Otherwise the pastry will turn out try. Bake until golden and crispy on the top for about 45 min.
Take it out and pour 1 tbsp of evaporated milk onto each tin. Put the baklavas back in the oven for another 8 min.
Prepare the syrup by boiling the syrup ingredients. Place the pot over high heat and boil until the sugar has dissolved. Cool it completely before pouring over the baklava rolls.
Garnish with chopped pistachios and dry rose petals.