Imported from the web

Honey Cinnamon Roll-Ups

Name: Honey Cinnamon Roll-Ups
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 24 servings
Cuisine: Mediterranean
Ingredients: 2 cup ground walnuts, toasted; 0.25 cup sugar (For the walnut filling); 2 tsp ground cinnamon (For the walnut filling); 12 sheets frozen phyllo dough, thawed (Keep unused sheets covered with a damp towel to prevent drying); 0.5 cup butter, melted (For brushing the phyllo and greasing the baking dish); 0.5 cup honey (For the syrup); 0.5 cup sugar (For the syrup); 0.5 cup water (For the syrup); 1 tbsp lemon juice (For the syrup)

Imported by Anonymous on SeeMeCook

Crisp phyllo pastries filled with toasted walnuts, sugar, and cinnamon, then finished with a honey-lemon syrup. They are baklava-inspired but require only a few simple ingredients.

24 servings50 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 cup ground walnuts, toasted
0.25 cup sugar (For the walnut filling)
2 tsp ground cinnamon (For the walnut filling)
12 sheets frozen phyllo dough, thawed (Keep unused sheets covered with a damp towel to prevent drying)
0.5 cup butter, melted (For brushing the phyllo and greasing the baking dish)
0.5 cup honey (For the syrup)
0.5 cup sugar (For the syrup)
0.5 cup water (For the syrup)
1 tbsp lemon juice (For the syrup)

Steps

1
Preheat the oven to 350°F (175°C).
2
Combine the toasted ground walnuts, 1/4 cup sugar, and ground cinnamon to make the walnut mixture.
3
Place one sheet of phyllo dough on a 15-by-12-inch piece of waxed paper. Brush the sheet with melted butter.
4
Place a second phyllo sheet on top of the first and brush it with melted butter. Keep the remaining phyllo covered with a damp towel so it does not dry out.
5
Sprinkle 1/4 cup of the walnut mixture over the layered phyllo.
6
Using the waxed paper to help, roll the phyllo tightly in jelly-roll style, starting with a long side. Remove the waxed paper as you roll.
7
Slice the roll into four smaller rolls and transfer them to a greased 13-by-9-inch baking dish.
8
Repeat the layering, buttering, filling, rolling, and slicing process with the remaining phyllo dough and walnut mixture, using 1/4 cup of filling for each roll.
9
Bake the rolls until light brown, 14 to 16 minutes.
10
Cool the baking dish on a wire rack.
11
Meanwhile, combine the honey, 1/2 cup sugar, water, and lemon juice in a small saucepan.
12
Bring the syrup mixture to a boil.
13
Reduce the heat and simmer the syrup for 5 minutes.
14
Remove the syrup from the heat and cool it for 10 minutes.
15
Drizzle the cooled syrup over the rolls and sprinkle them with the remaining walnut mixture.

Notes

The source suggests substituting pecans, pistachios, almonds, or a combination of nuts for the walnuts. The spices can also be varied with cardamom, allspice, ginger, or pumpkin pie spice.