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Walnut Phyllo Rounds

 

29

Yield

6

servings

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound phyllo (filo) pastry sheets
1 cup butter
melted
Filling
1 ½ cups walnuts
½ cup pistachio nuts
or slivered almonds
¼ cup candied orange peel
chopped
*
¼ cup sugar
granulated
1 tablespoon orange blossom water
or 1 tsp almond extract
*
½ teaspoon cinnamon
ground
½ teaspoon cloves
ground
Syrup
1 each lemon
2 cups sugar
granulated
1 ½ cups water

Directions

FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped.

Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out.

Brush sheet with some of the butter.

Top with another sheet of phyllo; brush with butter.

Repeat with 2 more sheet of phyllo and butter.

Sprinkle with about ⅓ cup of the nut mixture.

Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with ⅓ cup of the nut mixture.

Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo.

Brush the long edges of dough with butter.

Starting at long side, tightly roll up jelly-roll fashion.

Brush all over with butter; trim edges.

Cut into ¾ inch thick slices; place on greased baking sheet.

Repeat with remaining phyllo and filling to make second roll.

Bake in 350℉ (180℃) oven for 18 to 20 minutes or until crisp and golden, turning over halfway through.

Let cool for 5 minutes on baking sheets.

Remove to racks set on baking sheets.

SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips.

In saucepan, combie sugar, water and lemon rind; bring to boil.

Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain.

Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes.

Spoon remaining syrup over top; let cool completely.

Makes about 42.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 104151% of calories from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 588mg 24%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 19%
Sugars g
Protein 31g
Vitamin A 20% Vitamin C 8%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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