Make the syrup by stirring ½ cup of sugar in ¼ cup of water in a sauce pan. Boil for 2 minutes. Remove from heat and add the lemon juice and stir. Set aside and let it cool.
In a food processor pulse the walnuts, cinnamon, sugar, breadcrumbs and olive oil, until grainy (should not be chunky).
Start folding the rolls. Spread a phyllo sheet and brush with a bit of olive oil, place a second sheet on top of the first one and brush with olive oil. Repeat with the third sheet until you have 3 sheets stacked on top of each other.
Cut the sheets crosswise in half. Then cut each piece in 3 rectangles.
Place about 1 heaping tablesppon of the filling on the top of each piece (on the short side).
Now fold the sides in (like a burrito), and then roll tightly into thin logs, they will be about 4 inches long.
Place in a pan tightly one next to the other.
Repeat this with the other 3 phyllo sheets.
Brush lightly with olive oil and bake until phyllo turn golden about 30 minutes.
Remove from oven and immediately pour the cold syrup over them.
Let the rolls sit for at least an hour before serving, so that the syrup will soak in.
Store at remove temperature, covered.
You can cut phyllo in larger pieces and form larger cigars.