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1/2 lb. finely chopped walnuts
Syrup:
Heat oven to 350°F.
Mix first four ingredients together for filling.
Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy. Set aside to cool. Remove cinnamon stick before using.
Assembly:
Place a clean pencil on top of fold and roll into a cigar-like cylinder.
Push both ends toward center and remove pencil. Place roll on cookie sheet and generously brush with butter. Repeat with remaining filling and phyllo.
Bake 25 minutes or until golden brown. Dip hot rolls into cooled syrup; kitchen tongs work well for this. Place onto a platter to cool. Cover and refrigerate. Can be frozen.
Posted by Nancy Berry
Nutritional Info Per Serving: 195 Calories (kcal); 12g Total Fat; (61% calories from fat); 3g Protein; 15g Carbohydrate; 21mg Cholesterol; 63mg Sodium
2-1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1-1/2 cups sugar
1-1/2 cups water
1 cinnamon stick
2 teaspoons lemon juice
1/2 cup honey
1 lb. phyllo dough
3/4 pound unsalted butter, melted
Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds. Cover phyllo not being used with a barely damp towel. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter. Place 1 to 1-1/2 teaspoons filling 1/4" from end nearest you, to within 1/4" of sides. Fold long sides in 1/4". Fold over bottom to cover filling.