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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 analysis per serving
12 grams carbs; 20 milligrams cholesterol; 149 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 1 gram fiber; 36 milligrams sodium; 1 gram protein; 7 grams sugar
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.
Private Notes