Honey Walnut Phyllo Rolls
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Updated August 2024
Phyllo pastries are easy to make and very delicious. They make a beautiful addition to any afternoon tea or dessert table. Make these dainty rolls with any nuts you have available – pecans, pistachios, hazelnuts, or a combination. For spices, experiment with other flavours like cardamom or ginger. These rolls can be made a day ahead or assembled and frozen raw, then baked from frozen (adding a few minutes to the total baking time).
Ingredients
- Honey Syrup
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup Farm Boy™ Pure Ontario Honey
- 2 Farm Boy™ Cinnamon Sticks
- 2 Tbsp fresh lemon juice
- 1 tsp Farm Boy™ Orange Blossom Water
- Phyllo Rolls
- 2 cups finely chopped walnuts
- 1/3 cup granulated sugar
- 2 tsp Farm Boy™ Organic Ground Cinnamon
- 1/8 tsp Farm Boy™ Ground Cloves
- 3/4 cup unsalted butter melted
- 1 pack Farm Boy™ Phyllo Pastry thawed overnight in the fridge
- 1/4 cup finely chopped toasted walnuts or pistachios for garnish
Directions
- Preheat oven to 350°F. Grease a 13 x 18” baking sheet with melted butter.
- For the honey syrup: Combine sugar, water, Farm Boy™ Pure Ontario Honey, and Farm Boy™ Cinnamon Sticks in small saucepan over medium heat. Stir until sugar dissolves completely, then bring to a boil over medium-high heat. Once it boils, reduce heat to medium-low and simmer, uncovered, for about 5 minutes.
- Remove from heat and add lemon juice and Farm Boy™ Orange Blossom Water. Cool completely.
- For the phyllo rolls: Bring Farm Boy™ Phyllo Pastry to room temperature in its box.
- While syrup is cooking, in medium bowl, combine walnuts, sugar, Farm Boy™ Organic Ground Cinnamon, and Farm Boy™ Ground Cloves. Set aside.
- Remove Farm Boy™ Phyllo Pastry from package. Cover with a damp kitchen towel to prevent it from drying out.
- To assemble the rolls, take one sheet of phyllo and place it on counter with the long edge facing you. Brush with melted butter and top with a second sheet of phyllo and brush with butter. Sprinkle with 3-4 Tbsp nut mixture, then cut the pastry into 4 even pieces along the long side.
- Start rolling up from the edges closest to you, make sure you roll up as tightly as possible. Place rolls side by side, seam-side down, on prepared baking sheet. It’s OK if they touch.
- Once all pastry is used up, brush rolls in pan with remaining melted butter. Bake for 30-35 minutes, or until golden brown and crispy.
- As soon as rolls come out of the oven, pour syrup over rolls. Sprinkle with toasted chopped walnuts or pistachios. Let cool completely and enjoy. Store at room temperature.