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. They 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.
Cinnamon Raisin Nut Rolls Recipe
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 (see Notes)
1/4 cup (half of a stick or 4 Tablespoons) butter, melted but not hot
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 jelly roll pan. Bake 12 to 15 minutes until golden brown. Recipe is easily doubled.
Yield: about 36 pieces
• Keep phyllo dough covered with a damp paper towel while working to keep it from drying out and becoming brittle.
Cinnamon Raisin Nut Rolls Recipe Photo ©2020 Peggy Filippone