Pecan Phyllo Rolls are a sweet treat made from pecan meal and cinnamon with a fresh lemon juice and sugar syrup. Created by Chef Leif Benson, CEC, AAC, Chef Emeritus with Pro Chefs Oregon.


Pecan Phyllo Rolls
  • 1 lbs. Phyllo Dough
  • 1 lbs. Unsalted Butter, Melted
  • 3 cups (may substitute Pecan Meal) Pecan Fancy granules
  • 2 Tbsp. Cinnamon, ground
  • For Syrup:
  • 1 ¾ cups Sugar
  • 1 ¼ cups Water
  • 1 Tbsp. Lemon Juice
  1. Thaw Phyllo dough in package in refrigerator overnight, then bring to room temperature 2 hours before use.
  2. Un-roll Phyllo on counter. Using a 20”x ⅜” wooden dowel for rolling.
  3. Brush full sheet of phyllo with melted butter then lightly sprinkle pecan granules evenly over phyllo.
  4. Place dowel at the wide end of the phyllo and tightly roll full sheet, then brush second sheet with butter only and roll a second layer.
  5. Using hands push together phyllo on dowel bunching up dough in the middle approx.. 9” long then slide off dowel onto baking pan.
  6. Brush with butter.
  7. Continue until enough portions are made.
  8. Pre-heat oven to 375 degrees. Bake rolls for 30-45 min. or until golden brown.
  9. In the meantime make syrup. Combine Sugar, water and lemon juice in sauce pot, bring to a boil for 10 min.
  10. Cool.
  11. Cut rolls into portions then drizzle the syrup on rolls until absorbed and let stand for at least 1 hour before serving.