Baked goods can take some time to prepare. But as many baking enthusiasts know, the results are well worth the effort. Such is the case with the following recipe for “Pistachio Honey Rolls” from Marguerite Marceau Henderson’s “Small Sweet Treats” (Gibbs Smith).
Pistachio Honey Rolls
Makes 32 rolls
2 cups shelled pistachio nuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 teaspoon finely grated orange zest
16 sheets phyllo dough, rolled out and kept covered with a damp towel
4 tablespoons butter, melted
1/2 cup honey, warmed
Place the nuts, sugar, cinnamon and orange zest in a food processor and grind until nuts are finely chopped. Transfer to a bowl.
Place a sheet of phyllo dough on a work surface. Keep the remaining sheets covered with a damp towel after each sheet is used. Brush the sheet of phyllo with butter, top with another sheet of phyllo and brush with more butter. Lightly spread the sheet of phyllo into four strips lengthwise. Roll up each strip, starting at the bottom, and place on a Silpator parchment-lined baking sheet, seam-side down. Continue with remaining 14 sheets of phyllo and nut filling. Bake on the middle rack of a preheated 375 F oven for 15 minutes. While still warm, drizzle with honey. Allow to cool completely before serving.