Ingredients:
- 2 cups ground walnuts, toasted
- 1/4 cup sugar
- 2 tsp. ground cinnamon
- 12 sheets frozen phyllo dough, thawed
- 1/2 cup butter, melted
- For the syrup
- 1/2 cup honey
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbsp. lemon juice
Directions:
- Preheat oven to 350 F.
- Combine walnuts, sugar and cinnamon.
- Place one sheet of phyllo dough on a 15-by-12-inch 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 and removing paper as you roll.
- Slice roll into four smaller rolls; transfer rolls to a greased 13-by-9-inch baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls.
- Bake until light brown, 14 to 16 minutes. Cool dish on a wire rack.
- Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer for 5 minutes. Cool for 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.
