Honey Almond Phyllo Rolls
Crispy phyllo pastry rolled around a fragrant almond and cinnamon filling, baked golden and finished with a warm honey syrup. These delicate Turkish-style pastries are perfect for entertaining.
Ingredients
- 16 phyllo dough sheets (thawed if frozen)
- 2 cups raw almonds, finely ground
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 cup unsalted butter, melted
- 1/2 cup honey
- 1/4 cup water
- 2 tsp fresh lemon juice
Instructions
-
1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
-
2
In a bowl, combine 2 cups finely ground raw almonds, 1/4 cup granulated sugar, 1 tsp ground cinnamon, and 1/2 tsp ground cardamom. Stir until evenly mixed.
-
3
Lay one sheet of phyllo dough sheets (thawed if frozen) on a clean work surface and brush lightly with melted unsalted butter. Lay a second sheet directly on top and brush again.
-
4
Sprinkle about 2 tablespoons of the almond mixture in a thin line along the long edge of the phyllo stack. Roll up tightly from the filled edge into a log shape, then curl or cut the log into smaller rolls about 2 inches long. Place seam-side down on the prepared baking sheet.
-
5
Repeat with the remaining phyllo dough sheets (thawed if frozen), unsalted butter, and almond filling until all rolls are formed, using 16 total.
-
6
Brush the tops of all rolls with any remaining unsalted butter.
-
7
Bake for 22 to 25 minutes until deeply golden and crispy.
-
8
While the rolls bake, combine 1/2 cup honey, 1/4 cup water, and 2 tsp fresh lemon juice in a small saucepan over medium heat. Stir and bring to a brief simmer, then remove from heat.
-
9
As soon as the rolls come out of the oven, drizzle or spoon the warm honey syrup evenly over all of them. Let them absorb the syrup and cool for at least 15 minutes before serving.