Ingredients
- ½ pound shelled walnuts, finely chopped
- ½ teaspoon cinnamon
- ½ teaspoon powdered cloves
- ¼ cup sugar
- 18 leaves of phyllo dough
- 2 cups (1 pound) unsalted butter, melted
The syrup:
- 2 cups water
- 1 ½ cups sugar
- 1 slice lemon
- Nutritional Information
Nutritional analysis per serving (48 servings)
148 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 20 milligrams cholesterol; 36 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
48 cookies
Preparation
- Preheat oven to 375 degrees.
- Combine nuts with cinnamon, cloves and sugar. Set aside.
- Brush three phyllo leaves generously with melted butter and stack them on each other evenly. Sprinkle evenly with a thin layer of the nut-sugar mixture.
- Brush three more sheets of dough with butter, stack them and lay them over the nut mixture. Sprinkle another layer of nuts on the top sheet of dough.
- Roll lengthwise, jellyroll fashion. Brush top of roll with melted butter. Prepare two more rolls in this fashion, using the remaining sheets of dough and nut mixture.
- Cut each roll into one-inch slices. Place the slices close together, side by side, in one or more baking pans.
- Bake about 30 minutes, or until the pastry is crisp and golden brown.
- While walnut rolls bake, prepare the syrup. Combine water, sugar, and lemon slice in a small, heavy-bottom saucepan and simmer for about 10 minutes, or until a light syrup is formed.
- Pour warm syrup over walnut rolls as soon as they are taken from the oven. Serve the cookies at room temperature. Store in airtight metal cookie tins.
1 hour
Dining and Cooking