Greek Walnut Rolls
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- ½pound shelled walnuts, finely chopped
- ½teaspoon cinnamon
- ½teaspoon powdered cloves
- ÂĽcup sugar
- 18leaves of phyllo dough
- 2cups (1 pound) unsalted butter, melted
- 2cups water
- 1½cups sugar
- 1slice lemon
The Syrup
Nutritional analysis per serving (48 servings)
149 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Combine nuts with cinnamon, cloves and sugar. Set aside.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Cut each roll into one-inch slices. Place the slices close together, side by side, in one or more baking pans.
- Step 7
Bake about 30 minutes, or until the pastry is crisp and golden brown.
- Step 8
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.
- Step 9
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.
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