Greek Walnut Rolls Recipes
GREEK WALNUT ROLLS
Steps:
- Preheat oven to 375 degrees.
- Combine nuts with cinnamon, cloves and sugar. Set aside.
- Brush three phyllo leaves generously with melted butter and stack them on each other evenly. Sprinkle evenly with a thin layer of the nut-sugar mixture.
- Brush three more sheets of dough with butter, stack them and lay them over the nut mixture. Sprinkle another layer of nuts on the top sheet of dough.
- Roll lengthwise, jellyroll fashion. Brush top of roll with melted butter. Prepare two more rolls in this fashion, using the remaining sheets of dough and nut mixture.
- Cut each roll into one-inch slices. Place the slices close together, side by side, in one or more baking pans.
- Bake about 30 minutes, or until the pastry is crisp and golden brown.
- While walnut rolls bake, prepare the syrup. Combine water, sugar, and lemon slice in a small, heavy-bottom saucepan and simmer for about 10 minutes, or until a light syrup is formed.
- Pour warm syrup over walnut rolls as soon as they are taken from the oven. Serve the cookies at room temperature. Store in airtight metal cookie tins.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 36 milligrams, Sugar 7 grams, TransFat 0 grams
BAKLAVA ROLLS WITH ALMONDS AND WALNUTS - AUTHENTIC GREEK RECIPE
This is a traditional recipe i got from my boyfriend's grandma during my vacation in the island of Crete. What more could i say, you absolutely have to try it...! (preparation time is an estimate)
Provided by Ramona di Coco
Categories Dessert
Time 1h10m
Yield 40-45 small baklava rolls
Number Of Ingredients 12
Steps:
- Combine almonds, walnuts, bread crumbs, cinnamon, orange rind, sugar and brandy. Mix well.
- Separate dough in parts, so that each part has two "phylla" as they're called.Butter up the first two.
- Spread on top of them a thin layer from the filling, leaving 2 cm from the edges. Fold edges and roll it tightly. Do the same thing with the rest "phylla".
- Curve the baklava rolls with a sharp knife, almost half-way through. Do not cut them all the way! Each cut should be about 4-5 cm from the other.
- Brush the baklava rolls with plenty of butter and place them in buttered pan.
- Bake for 30-40 mins at 180 C (355 F).
- Meanwhile prepare syrup mixing and boiling all ingredients, until its thickness compares to that of olive oil.
- Let the syrup cool down.
- when baklava rolls seem golden brown, you take them out and cut out the pieces you had previously curved. Put it back in the hot oven for 5 minutes.
- Take the rolls out and immediately pour the cooled syrup over them. Let it cool before serving.
Nutrition Facts : Calories 372.7, Fat 23.3, SaturatedFat 6, Cholesterol 18.3, Sodium 232.8, Carbohydrate 33, Fiber 3, Sugar 14.9, Protein 6.9
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WALNUT-FILLED, CRESCENT -SHAPED PASTRIES (SKALTSOUNIA)
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- To prepare the dough for the skaltsounia, pour into a large bowl the oil and sugar and whisk; add the wine, and the flour and blend well, using your hands, until the ingredients combine. Knead the dough, until it softens. Depending on the flour, you may need to use a little bit less or more flour than the recipe calls for. The dough should be soft, but not sticky. Leave the dough to rest for about 30 minutes.
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- Place the dough on a floured surface. Cut it in half and roll out each half to a thickness of about 0.4 cm. Using a 10-12 cm cutter, cut out the dough in circles. If you find it difficult to roll out the dough, take a piece of the dough (the size of a walnut) and using your hands, stretch it into a circle; repeat with the rest.
- Place a teaspoon of the filling on each circle and fold the dough, creating a half-moon. Join the edges well, pressing with your fingers.
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