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.
- 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
- Thaw Phyllo dough in package in refrigerator overnight, then bring to room temperature 2 hours before use.
- Un-roll Phyllo on counter. Using a 20”x ⅜” wooden dowel for rolling.
- Brush full sheet of phyllo with melted butter then lightly sprinkle pecan granules evenly over phyllo.
- 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.
- Using hands push together phyllo on dowel bunching up dough in the middle approx.. 9” long then slide off dowel onto baking pan.
- Brush with butter.
- Continue until enough portions are made.
- Pre-heat oven to 375 degrees. Bake rolls for 30-45 min. or until golden brown.
- In the meantime make syrup. Combine Sugar, water and lemon juice in sauce pot, bring to a boil for 10 min.
- Cut rolls into portions then drizzle the syrup on rolls until absorbed and let stand for at least 1 hour before serving.