Pecan Phyllo Spirals Recipes

NUTTY LAYERED PASTRY USING FILO (FILLO, PHYLLO) DOUGH PECAN ALMO

Steps:

• Make the filling by briskly stirring together the whole egg, brown sugar, and pecans. Set aside.
• Prepare by setting out your ingredients, a pastry brush, and cookie sheet covered in aluminum foil and sprayed with cooking spray. Set the oven to 350.
• Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these.
• Lay out one sheet of Filo dough and brush with egg white, layer next sheet and spray lightly with cooking spray.Continue until you have done 5 sheets.
• After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly.
• Continue alternating egg white and cooking spray with another 5 sheets of dough.
• Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough.
• Add the next sheet and continue as in the beginning by alternating sheets brushed with egg white, and sheets sprayed with cooking spray until you again have 5 complete.
• Spread another 1/2 cup of almonds over the top, and continue again with the layering of the Filo dough sheets until all sheets have been brushed/sprayed.
• There should be twenty sheets total and you should have three filled "layers".
• Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet.
• Bake at 350 for approx 40-50 minutes until golden.
• Allow to cool and then cut into 9 pieces.

PECAN PHYLLO SPIRALS

Steps:

• Preheat the oven to 400°F.
• Combine the pecans, sugar, and cinnamon in a bowl.
• Unroll the phyllo dough, place on a flat surface, and separate out a stack of 12 sheets, gently lifting them off as a single unit. Cover the 12 sheets of phyllo with barely damp paper towels. (Be sure to cover the phyllo every time you take a sheet or it will dry out.) Return the remaining dough to its packaging, seal tightly, and refrigerate or freeze, depending on how soon you'll use it. Place a sheet of phyllo on a flat surface and brush with melted margarine. Continue the layering process with sheets of phyllo brushed with margarine until you have 4 phyllo sheets in the stack. Sprinkle one-third of the nut mixture over the phyllo dough, covering the entire surface, then roll the phyllo up tightly lengthwise, and brush with margarine. Place the roll seam side down, cut it into 3/4-to 1-inch pieces, and place the rolls flat in an ungreased 9 by 13-inch baking pan. Repeat the process with the remaining ingredients. Bake for 15 to 20 minutes, or until golden brown.
• Combine the honey and orange juice in a small bowl, stir until well combined, then pour the mixture over the rolls. Serve warm or at room temperature.
• I love cinnamon . . . or I thought I did. The name cinnamon refers to cinnamon from a tree grown in Ceylon; however, a related species, Cassia, is also often sold labeled as cinnamon. So even if you think you're buying real cinnamon, most of the powdered cinnamon sold in stores in the U.S. is actually cassia. But don't start screaming fraud just yet-they're very similar, with cassia just being stronger in flavor than cinnamon.