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.
plus 5 teaspoons sugar (divided)
phyllo (filo) pastry sheets
(14-by-9-inch sheets), thawed
chocolate chips (semi-sweet)
high-quality, or honey
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.