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To make the baklava rolls: Working with one sheet of phyllo at a time, brush the phyllo with the butter and place 1 teaspoon of the filling along the lower bottom edge of the short side of the phyllo. Fold in both sides, and then fold the bottom up over the filling. Place a dowel or pencil on the bottom edge of the phyllo and use it to roll the pastry into a cylinder. Push each side of the rolled phyllo toward the center to gather. Remove the dowel and place the roll on an ungreased baking sheet. Repeat with the remaining ingredients. Butter the top of each roll and bake until golden, about 15 minutes.