Walnut phyllo rolls

Name: Walnut phyllo rolls
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: World
Ingredients: 8 sheets of phyllo dough (brick pastry); large dash of dairy butter; large handful of walnuts; honey to taste

These quick walnut phyllo rolls are super crunchy and easy to create without additional sugars. Ideal for a fast and last-minute dessert or pastry.

20 minutes

4 persons

Desserts

Snacks

Recipe walnut phyllo rolls

Ingredients

4 persons

8 sheets of phyllo dough (brick pastry)large dash of dairy butterlarge handful of walnutshoney to taste

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Made by Véronique

Published at 2020-02-14, this recipe is for 4 persons and takes 20 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

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Preparation time

0 minutes

Time cooking

20 minutes

Total time

20 minutes

Making the walnut phyllo rolls – 20 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit and line an oven tray with parchment paper. Crack the walnuts if necessary and then coarsely chop them.

Melt butter in a small saucepan or microwave. Add a sheet of dough on your work surface and coat with a layer of butter. Place a second sheet of dough on top and also coat it with butter.

Divide a bit of chopped walnuts on top and then roll them up tightly. Divide the large roll into halves and transfer the rolls to the oven tray lined with parchment paper.

Repeat for the remaining phyllo dough sheets so you'll end up with 8 small rolls. Coat the top of the rolls again with some butter.

Bake them in the oven until they're crunchy and beautiful golden brown. That will take about 5 to 10 minutes, depending on your oven. Serve immediately with some honey, enjoy!