Walnut phyllo rounds
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Walnut phyllo rounds
  Phyllo    Appetizers    Walnuts  
Last updated 6/12/2012 12:51:24 AM. Recipe ID 12983. Report a problem with this recipe.
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      Title: Walnut phyllo rounds
 Categories: Appetizers
      Yield: 6 servings
 
      1 lb Phyllo pastry
      1 c  Butter, melted
           FILLING
  1 1/2 c  Walnut pieces
    1/2 c  Pistachios or slivered
           -almonds
    1/4 c  Chopped candied orange peel
    1/4 c  Granulated sugar
      1 tb Orange blossom water, or 1
           -tsp almond extract
    1/2 ts Each, ground cinnamon and
           -cloves
           SYRUP
      1    Lemon
      2 c  Granulated sugar
  1 1/2 c  Water
 
  FILLING;  In food processor, combine walnuts, pistachios, candied
  peel, sugar, orange blossom water, cinnamon and cloves; process until
  finely chopped.
  
  Place one sheet of phyllo on work surface, covering remaining phyllo
  with damp tea towel to prevent drying out.  Brush sheet with some of
  the butter. Top with another sheet of phyllo; brush with butter.
  Repeat with 2 more sheet of phyllo and butter.  Sprinkle with about
  1/3 cup of the nut mixture.  Top with 3 more sheets of phyllo,
  brushing each with butter; sprinkle with 1/3 cup of the nut mixture.
  Repeat with 3 more sheets, then nuts to make a total of 9 sheets of
  phyllo.
  
  Brush the long edges of dough with butter.  Starting at long side,
  tightly roll up jelly-roll fashion.  Brush all over with butter; trim
  edges. Cut into 3/4 inch thick slices; place on greased baking sheet.
  Repeat with remaining phyllo and filling to make second roll.  Bake
  in 350 oven for 18 to 20 minuts or until crisp and golden, turning
  over halfway through. Let cool for 5 minutes on baking sheets.
  Remove to racks set on baking sheets.
  
  SYRUP:  Meanwhile, using vegetable peeler, peel lemon into thick
  strips. In saucepan, combie 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.  Makes about 42.
  
  Origin: Canadian Living Magazine, December 1990 issue. Sent 




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Recipe ID 12983 (Apr 03, 2005)

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