Kol baklava is a style of baklava made by rolling walnut-filled pastry into long coils like savory borek, arranging them side by side in a pan, and cutting them before baking. Unlike tray baklava, its layers run in circles rather than horizontally, so the syrup flows into the slice through the spiral instead of from the edges. The thin rolling rod stays inside while the pastry is coiled and is pulled out at the last moment, leaving an air pocket in the center.
Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before removing it from the heat. Pour the syrup into a wide container and let it cool completely.
Coarsely chop the walnuts with a knife, leaving pea-sized pieces. Melt the butter, let it stand for 3 minutes, then skim off the clear butterfat.
Stack two yufka sheets, brushing butter between them and over the top. Arrange a line of walnuts along one edge. Place a thin rod over the walnut line, then loosely roll the pastry around the rod. Once the roll is complete, slowly pull out the rod; the space left in the center helps the spiral open as it bakes.
Arrange the rolls parallel to one another in a greased pan, leaving a finger-width gap between them. Cut each roll diagonally at 4 cm intervals, slicing down to the bottom of the pan. Pour the remaining clarified butter into the cuts.
Bake on the bottom rack of an oven preheated to 180°C / 355°F for 25 minutes, then move to the middle rack for 20 minutes. The rolls are done when their sides are golden; if only the tops have browned, bake for 5 more minutes. As soon as you take the pan out of the oven, pour the cooled syrup between the slices and let it sit until the sizzling stops.
The syrup should be cold and the pan hot. Leave a finger-width gap between the rolls as you arrange them in the pan; rolls placed side by side will not brown along their sides, and those areas will stay doughy.
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