• 2 cups ground walnuts, toasted
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • 12 sheets frozen phyllo dough, thawed
  • ½ cup butter, melted


  • ½ cup honey
  • ½ cup sugar
  • ½ cup water
  • 1 tablespoon lemon juice


  1. Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
  2. Place one sheet of phyllo dough on a 15×12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
  3. Sprinkle with ¼ cup walnut mixture.
  4. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into four smaller rolls; transfer rolls to a greased 13×9-in. baking dish. Repeat with remaining phyllo dough and ¼ cupfuls of walnut mixture.
  5. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
  6. Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

This article and recipe adapted from this site

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