Search
by Ingredient

Phyllo Nut Rolls

StarStarStarStarEmpty star

Your rating

Phyllo Nut Rolls

The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.

 

Yield

12 servings

Prep

10 min

Cook

35 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup walnuts
finely chopped
Camera
cup sugar
plus 5 teaspoons sugar (divided)
Camera
1 tablespoon orange zest
freshly grated
Camera
½ teaspoon cinnamon
Camera
¼ teaspoon cloves, ground
Camera
8 sheets phyllo (filo) pastry sheets
(14-by-9-inch sheets), thawed
* Camera
1 x vegetable oil
spray
* Camera
cup chocolate chips (semi-sweet)
high-quality, or honey
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml walnuts
finely chopped
Camera
79 ml sugar
plus 5 teaspoons sugar (divided)
Camera
15 ml orange zest
freshly grated
Camera
2.5 ml cinnamon
Camera
1.3 ml cloves, ground
Camera
8 sheets phyllo (filo) pastry sheets
(14-by-9-inch sheets), thawed
* Camera
1 x vegetable oil
spray
* Camera
79 ml chocolate chips (semi-sweet)
high-quality, or honey
* Camera

Directions

Preheat oven to 300 degrees.

Line 2 baking sheets with parchment paper or nonstick baking mats.

In small bowl, combine nuts, ⅓ cup sugar, orange zest, cinnamon and cloves.

Place one sheet of phyllo dough on a clean, dry surface.

Coat thoroughly with vegetable oil spray.

Top with another sheet of dough and coat with spray.

Sprinkle a fourth of the nut mixture (about ⅓ cup) evenly over the sheets of dough.

Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips, then in half crosswise to form 6 smaller rectangular strips.

Beginning at the short ends, loosely roll each strip into a neat roll.

Repeat with the remaining dough and nut mixture.

Place rolls about ½ inch apart on prepared baking sheets.

Coat tops lightly with vegetable oil spray and sprinkle with remaining 5 teaspoons sugar.

Bake in preheated oven until golden, about 25 minutes. Cool completely.

For topping: Microwave chocolate until melted, then stir until smooth. Transfer to a plastic sandwich bag.

Snip off one lower corner, being careful not to make the opening too large.

Drizzle melted chocolate decoratively across top of each cooled roll. Or drizzle honey over.

Let stand at room temperature until chocolate is set or honey is absorbed.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 8664% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe