Honey Cinnamon Rollups

[nverland]

Honey Cinnamon Rollups
Total Time Prep: 35 min. Bake: 15 min. Makes 24 servings

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

Directions

Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
Place one sheet of phyllo dough on a 15x12-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.) Sprinkle with 1/4 cup walnut mixture. 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 13x9-in. baking dish. Repeat with remaining phyllo dough and 1/4 cupful’s of walnut mixture. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
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.

Kitchen tips
Substitute your favorite nut or combination of nuts for the walnuts. Pecans, pistachios and almonds are exceptional in this recipe.
Get creative with the spices. Instead of just cinnamon, try a mixture of cardamom, allspice and ginger. And you can never go wrong with pumpkin pie spice.
To toast nuts, bake in a 350° oven for 5-10 minutes. Or cook in a skillet over low heat, stirring occasionally, until lightly browned and fragrant.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.