Cinnamon raisin nut rolls are crispy, buttery, and sweet. A few simple ingredients whizzed in the food processor and rolled in buttered phyllo dough make a fast and easy baked dessert that will bring raves. The disappear fast at parties, so you might want to make a double batch. You may see phyllo dough sold as filo in the market. It is usually found in the frozen food case near the pies and bread dough.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 36 servings
Ingredients:
- 4 ounces cream cheese, at room temperature
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup raisins, soaked in warm water for 15 minutes and patted dry
- 1/2 cup pecans
- 1 roll (half of a package) phyllo dough
- 1/4 cup (half of a stick or 4 Tablespoons) butter, melted but not hot
Preparation:
Place cream cheese, brown sugar, and cinnamon in the bowl of a food processor. Blend until smooth. Add raisins and pecans and pulse until pecans are chopped to pieces about 1/4-inch in size.
Place 1 sheet of phyllo dough (see Note) on a flat work surface. Brush with melted butter. Repeat until you have 6 layers of phyllo. Spread a thin layer of cream cheese filling over phyllo, leaving 1-inch dry lengthwise and 1/2-inch dry on the short side. Roll up lengthwise like a jelly roll. Repeat until all phyllo and filling is used up. Cover and chill logs for 1 hour.
When ready to bake, preheat oven to 375 F.
Cut each log into 12 slices using a serrated steak knife. Place each slice, seam-side down, 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown.
Note: Keep phyllo dough covered with a damp paper towel while working to keep it from drying out and becoming brittle. Recipe is easily doubled.
Yield: about 36 pieces
Cinnamon Raisin Nut Rolls Recipe Photo ©2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Place 1 sheet of phyllo dough (see Note) on a flat work surface. Brush with melted butter. Repeat until you have 6 layers of phyllo. Spread a thin layer of cream cheese filling over phyllo, leaving 1-inch dry lengthwise and 1/2-inch dry on the short side. Roll up lengthwise like a jelly roll. Repeat until all phyllo and filling is used up. Cover and chill logs for 1 hour.
When ready to bake, preheat oven to 375 F.
Cut each log into 12 slices using a serrated steak knife. Place each slice, seam-side down, 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown.
Note: Keep phyllo dough covered with a damp paper towel while working to keep it from drying out and becoming brittle. Recipe is easily doubled.
Yield: about 36 pieces
Cinnamon Raisin Nut Rolls Recipe Photo ©2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
