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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 645
% Daily Value**
Total Fat 58g
Saturated Fat 30g
Unsaturated Fat 9g
Cholesterol 122mg
Sodium 11mg
Total Carbohydrate 32g
Dietary Fiber 2g
Sugars 29g
Protein 6g
Vitamin A  29%Vitamin C  2%
Calcium  4%Iron  5%
Potassium  4%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baklava Rolls

Recipe Tags: Bread Recipes

Date Added: June 11, 2009


1 1/2 Cups Water hot
1/8 Teaspoon Ground Cloves
1/2 Teaspoon Cinnamon on apples
1 Stick Cinnamon Small
2 1/2 Tablespoons Sugar plus more for sprinkling
2 Teaspoons Lemon Juice fresh
1/2 Cup Honey (45 ml)
1/2 Pound Walnut finely chopped
1 Pound Filo Dough
3/4 Pound Unsalted Butter melted
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1. Heat oven to 350 degrees.

2. Mix first four ingredients together for filling.

3. Combine syrup ingredients and cook until sugar dissolves and mixture turns syrupy.

4. Set aside to cool. Remove cinnamon stick before using.

5. To Assemble: Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets crosswise, into thirds.

6. Cover phyllo not being used with a barely damp towel.

7. Using two pieces of phyllo - phyllo sheets are so thin they must be doubled - and keeping narrow ends towards you, brush with butter.

8. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end nearest you, to within 1/4 inch of sides.

9. Fold long sides in 1/4 inch. Fold over bottom to cover filling.

10. Place a clean pencil on top of fold and roll into a cigar-like cylinder.

11. Push both ends toward center and remove pencil.

12. Place roll on cookie sheet and generously brush with butter.

13. Repeat with remaining filling and phyllo. Bake 25 minutes or until golden brown.

14. Dip hot rolls into cooled syrup - kitchen tongs work well for this.

15. Place onto a platter to cool. Cover and refrigerate.

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Dietary Notes:
This recipe is low-sodium with 11.17mg per serving

This recipe is high in Vitamin A with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Tree Nuts, Butter, Gluten, Sulfites, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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