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|Filo pastry sheets||2 (112 X 16-Inch)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Chopped toasted almonds||3⁄4 Cup (12 tbs)|
|Egg||1 , well beaten|
|Finely grated orange peel||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
Serving size: Complete recipe
Calories 1271 Calories from Fat 848
% Daily Value*
Total Fat 94 g144.1%
Saturated Fat 32.5 g162.6%
Trans Fat 0 g
Cholesterol 327.6 mg
Sodium 548 mg22.8%
Total Carbohydrates 89 g29.7%
Dietary Fiber 11.5 g46.1%
Sugars 30.2 g
Protein 31 g61.5%
Vitamin A 32.2% Vitamin C 13.7%
Calcium 22.8% Iron 22.3%
*Based on a 2000 Calorie diet
On a sheet of wax paper placed on a flat counter top, brush filo sheets with butter, and stack flat one above the other, using about 2 tablespoons butter.
In a small bowl, combine almonds, honey, salt, egg, orange peel, cinnamon, and the remaining butter.
Spread mixture over filo sheets.
Beginning with the long side of the pastry, roll tightly into one long roll.
Slice into 8 portions and place on an ungreased baking sheet.
Bake in preheated oven for about 40 minutes or until golden brown.
While the rolls are baking, combine honey, water, orange peel, and cinnamon in a small saucepan.
Bring to boiling, lower heat and simmer for 20 minutes.
Remove from heat and add lemon juice.
Pour over rolls as soon as they are removed from the oven.