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Directions
Preheat oven to 350°F (175°C).
In a bowl, combine walnuts, sugar, and cinnamon.
Place one sheet of phyllo dough on a 15×12-inch piece of waxed paper; brush with melted butter.
Layer a second sheet on top and brush with more butter. (Keep unused phyllo covered with a damp towel to prevent drying out.)
Sprinkle with ¼ cup walnut mixture.
Using the waxed paper, roll up jelly-roll style from the long side, removing the paper as you roll.
Slice roll into 4 smaller rolls and transfer to a greased 13×9-inch baking dish.
Repeat with remaining phyllo and walnut mixture.
Bake for 14–16 minutes, or until light golden brown. Cool on a wire rack.
Make the Syrup
In a small saucepan, combine honey, sugar, water, and lemon juice.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Cool for 10 minutes, then drizzle over the baked roll-ups.
Sprinkle with any remaining walnut mixture.
Nutrition Facts (Per Roll-Up)
132 calories
8g fat (3g saturated)
10mg cholesterol
43mg sodium
15g carbohydrate (12g sugars, 1g fiber)
1g protein
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