Ingredients
Method
- Preheat your oven to 350 degrees F (180 C).
- Combine ½ cup of sugar and ¼ cup of water in a saucepan.
- Bring the mixture to a boil over medium heat.
- Boil for 2 minutes.
- Remove the saucepan from the heat.
- Add 1 ½ tablespoons of lemon juice to the syrup mixture.
- Stir well to combine.
- Set the syrup aside and allow it to cool completely.
- Place the walnuts, 1 ½ teaspoon cinnamon, 1 ½ teaspoon sugar, breadcrumbs, and 1 teaspoon olive oil into a food processor.
- Pulse the mixture until it is grainy in texture (it should not be chunky).
- Lay one sheet of phyllo dough flat on your work surface.
- Brush the phyllo sheet lightly with olive oil.
- Place a second phyllo sheet directly on top of the first one.
- Brush the second phyllo sheet lightly with olive oil.
- Place a third phyllo sheet directly on top of the second one.
- Brush the third phyllo sheet lightly with olive oil, creating a stack of three sheets.
- Cut the stacked phyllo sheets crosswise in half.
- Cut each half into 3 equal rectangles.
- Place about 1 heaping tablespoon of the walnut filling onto the top (short side) of one phyllo rectangle.
- Fold the side edges of the phyllo rectangle inwards, like a burrito.
- Roll the phyllo rectangle tightly into a thin log, approximately 4 inches long.
- Repeat the filling and rolling process for all remaining phyllo rectangles from the first stack.
- Arrange the finished rolls tightly next to each other in a baking pan.
- Repeat the entire process of stacking, cutting, filling, and rolling with the remaining 3 phyllo sheets and filling.
- Place these additional rolls in the baking pan alongside the others.
- Lightly brush the tops of all the rolls in the pan with olive oil.
- Bake the rolls in the preheated oven for about 30 minutes, or until the phyllo turns golden brown.
- Remove the pan from the oven.
- Immediately pour the cooled syrup evenly over the hot baked rolls.
- Let the rolls sit for at least one hour before serving.
- Allowing the rolls to sit ensures the syrup soaks in completely.
Notes
Always thaw phyllo dough overnight in the refrigerator.
Keep unused phyllo sheets covered with a damp towel to prevent drying.
Ensure syrup is completely cool before pouring over hot rolls.
Let the rolls soak for at least an hour for best flavor and texture.
Keep unused phyllo sheets covered with a damp towel to prevent drying.
Ensure syrup is completely cool before pouring over hot rolls.
Let the rolls soak for at least an hour for best flavor and texture.