Syrupy Walnut Phyllo Rolls – Baklava Rolls

Servings12 Rolls
AuthorElena Paravantes RDN

Ingredients

• 5 ounces walnuts (without the shell)
• 1 ½ teaspoon cinnamon
• 1 ½ teaspoon sugar
• 2 tablespoons breadcrumbs
• 1 teaspoon olive oil plus more for brushing
• 6 sheets of phyllo

For the syrup:

• ¼ cup water
• ½ cup sugar
• 1 ½ tablespoons lemon juice

Instructions

• Preheat oven at 350 degrees F (180 C).
• Make the syrup by stirring ½ cup of sugar in ¼ cup of water in a sauce pan. Boil for 2 minutes. Remove from heat and add the lemon juice and stir. Set aside and let it cool.
• In a food processor pulse the walnuts, cinnamon, sugar, breadcrumbs and olive oil, until grainy (should not be chunky).
• Start folding the rolls. Spread a phyllo sheet and brush with a bit of olive oil, place a second sheet on top of the first one and brush with olive oil. Repeat with the third sheet until you have 3 sheets stacked on top of each other.
• Cut the sheets crosswise in half. Then cut each piece in 3 rectangles.
• Place about 1 heaping tablesppon of the filling on the top of each piece (on the short side).
• Now fold the sides in (like a burrito), and then roll tightly into thin logs, they will be about 4 inches long.
• Place in a pan tightly one next to the other.
• Repeat this with the other 3 phyllo sheets.
• Brush lightly with olive oil and bake until phyllo turn golden about 30 minutes.
• Remove from oven and immediately pour the cold syrup over them.
• Let the rolls sit for at least an hour before serving, so that the syrup will soak in.
• Store at remove temperature, covered.

Notes

You can cut phyllo in larger pieces and form larger cigars.

ORIGINAL