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Walnut Phyllo Rounds Recipe
|Phyllo pastry||10 Ounce (1 Package)|
|Butter||1 Cup (16 tbs), melted (250 Milliliters)|
|Walnut pieces||1⁄2 Cup (8 tbs) (375 Milliliters)|
|Pistachios/Slivered almonds||1⁄2 Cup (8 tbs) (125 Milliliters)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs) (50 Milliliters)|
|Granulated sugar||1⁄4 Cup (4 tbs) (50 Milliliters)|
|Orange blossom water||15 Milliliter (1 Tablespoon)|
|Cinnamon||1⁄2 Teaspoon (2 Milliliters)|
|Cloves||1⁄2 Teaspoon (2 Milliliters)|
|Granulated sugar||2 Cup (32 tbs) (500 Milliliters)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5392 Calories from Fat 2611
% Daily Value*
Total Fat 296 g455.6%
Saturated Fat 125.3 g626.5%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 1324.1 mg55.2%
Total Carbohydrates 673 g224.5%
Dietary Fiber 31.1 g124.4%
Sugars 465.4 g
Protein 59 g118.9%
Vitamin A 121.5% Vitamin C 128.4%
Calcium 41.7% Iron 87.7%
*Based on a 2000 Calorie diet
Place 1 sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out.
Brush sheet lightly with some of the butter.
Top with another sheet of phyllo; brush with butter.
Repeat with 1 more sheet of phyllo and butter.
Sprinkle with about 1/3 cup (75 mL) of the nut mixture.
Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup (75 mL) of the nut mixture.
Repeat with 3 mote sheets, then nuts, to make total of 9 sheets of phyllo.
Brush long edges of phyllo with butter.
Starting at long side, tightly toll up jelly roll style.
Brush all over with butter; trim edges.
Cut into 3/4 inch (2 cm) thick slices; place on greased baking sheet.
Repeat with remaining phyllo and filling to make second roll.
Bake in 350Â°F (180Â°C) 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 sheet.
SYRUP: Meanwhile, using vegetable peeler, peel rind of lemon into thick strips.
In saucepan, combine 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. (Rounds can be layered between waxed paper in airtight container and stored for up to 3 days.)