Beat eggs until light. Fold in almonds and sugar. Stir in fruit. Take 2 sheets of phyllo pastry, brush one at a time with melted butter, and place one on top of the other. On the long end of the phyllo sheet spread some of the fruit-and-nut mixture in a band about 3 cm wide. Fold in ends and roll like a jelly-roll. Place on a cooky sheet and brush top with melted butter. Make diagonal slits along the whole length, about 4 cm apart, being careful not to cut all the way through. Continue making the rolls until all nut mixture is used. Bake in a preheated 180ºC oven for about 1.5 hours or until golden brown. Cut pieces through entire roll. Dip hot baklava pieces in cold syrup and drain well. Syrup: In a saucepan, combine all ingredients. Bring to a boil and boil for 20 minutes. Cool.