Honey Cinnamon Walnut Roll-Ups Recipe

Introduction

These Honey Cinnamon Roll-Ups are a delightful treat combining the crispness of phyllo dough with a warm cinnamon and walnut filling. Drizzled with a sweet honey syrup, they make a perfect dessert or snack for any occasion.

Ingredients

• 2 cups ground walnuts, toasted
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 12 sheets frozen phyllo dough, thawed
• 1/2 cup butter, melted

Syrup:

• 1/2 cup honey
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine the ground walnuts, 1/4 cup sugar, and ground cinnamon.
2. Step 2: Lay one sheet of phyllo dough onto a 15×12-inch piece of waxed paper and brush it generously with melted butter. Place a second phyllo sheet on top and brush it with butter as well. Keep the remaining phyllo sheets covered with a damp towel to prevent drying.
3. Step 3: Sprinkle 1/4 cup of the walnut mixture evenly over the top phyllo sheet. Using the waxed paper, roll up the layers tightly jelly-roll style, starting from a long side, removing the paper as you roll.
4. Step 4: Slice the roll into 4 smaller pieces and transfer them into a greased 13×9-inch baking dish. Repeat this process using the remaining phyllo sheets and walnut mixture in 1/4 cup portions.
5. Step 5: Bake the rolls for 14 to 16 minutes, or until they are light brown. Remove the dish and let the rolls cool on a wire rack.
6. Step 6: While the rolls bake, prepare the syrup. In a small saucepan, combine honey, sugar, water, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Allow it to cool for 10 minutes.
7. Step 7: Drizzle the cooled syrup over the baked rolls and sprinkle the remaining walnut mixture on top before serving.

Tips & Variations

• Cover unused phyllo sheets with a damp towel during preparation to keep them from drying out and tearing.
• For added texture, consider adding chopped pistachios or almonds to the walnut mixture.
• If you prefer a spicier flavor, increase the cinnamon to 1 tablespoon or add a pinch of nutmeg.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days to maintain crispness. If refrigerated, the rolls may soften; reheat gently in a toaster oven to restore texture. The syrup can be stored separately in the refrigerator for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh nuts instead of toasted walnuts?

Yes, but toasting the walnuts enhances their flavor and adds crunch. If using fresh nuts, consider lightly toasting them in a dry skillet before grinding.

Is it possible to make these roll-ups ahead of time?

You can prepare the rolls and slice them in advance, storing them unbaked in the refrigerator for a few hours. Bake just before serving to keep them fresh and crispy.

Honey Cinnamon Walnut Roll-Ups Recipe

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Honey Cinnamon Roll-Ups are a delightful dessert featuring layers of flaky phyllo dough filled with a cinnamon-spiced walnut mixture, baked to golden perfection and drizzled with a sweet honey syrup. Crispy on the outside and tender inside, these roll-ups make an elegant treat for any occasion.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 45 minutes
• Yield: 24 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Walnut Filling

• 2 cups ground walnuts, toasted
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

Phyllo Roll-Ups

• 12 sheets frozen phyllo dough, thawed
• 1/2 cup butter, melted

Syrup

• 1/2 cup honey
• 1/2 cup sugar
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions

1. Prepare Walnut Mixture: In a bowl, combine the toasted ground walnuts, sugar, and ground cinnamon, mixing thoroughly to evenly distribute the flavors.
2. Assemble Roll-Ups: Preheat the oven to 350°F. Lay one sheet of thawed phyllo dough on a 15×12-inch piece of waxed paper and brush it with melted butter. Place a second sheet on top and brush with butter as well. Keep the remaining phyllo sheets covered with a damp towel to keep them moist.
3. Add Filling and Roll: Sprinkle 1/4 cup of the walnut mixture evenly over the top phyllo sheet. Using the waxed paper, roll the layers tightly from a long side into a jelly-roll shape, peeling away the waxed paper as you roll.
4. Slice and Arrange: Cut the rolled log into four smaller rolls. Arrange these rolls into a greased 13×9-inch baking dish. Repeat the layering, filling, rolling, and slicing process with the remaining phyllo sheets and walnut mixture, dividing the filling into 1/4 cup portions for each roll-up batch.
5. Bake: Place the baking dish in the preheated oven and bake the rolls until they are golden and lightly browned, about 14 to 16 minutes. Once baked, allow the rolls to cool on a wire rack.
6. Make Syrup: While the rolls bake, combine the honey, sugar, water, and lemon juice in a small saucepan. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove the syrup from heat and allow it to cool for 10 minutes.
7. Serve: Drizzle the cooled syrup over the baked cinnamon roll-ups and sprinkle with the remaining walnut mixture for added texture and flavor. Serve warm or at room temperature for the best taste and texture.

Notes

• Keep unused phyllo dough covered with a damp towel to prevent drying out while assembling.
• To toast walnuts, bake them in a single layer at 350°F for about 8-10 minutes until fragrant.
• For a more intense cinnamon flavor, you can lightly dust the tops of the rolls with additional cinnamon before baking.
• These roll-ups can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• Reheat briefly in the oven before serving to restore crispiness if stored in the fridge.

Keywords: honey cinnamon roll-ups, phyllo dough dessert, walnut cinnamon rolls, easy baked roll-ups, sweet phyllo pastries