Combine sugar, water and lemon juice in a saucepan and bring to a boil. Cook until it coats the back of a spoon.
Remove from heat and add honey. Let cool to room temperature.
For dough and filling:
Unroll thawed pyllo dough onto a clean countertop. Remove a sheet and place adjacent to dough on countertop. Cover with a damp towel.
Using a pastry brush, coat dough with melted butter. Place another sheet on top. Brush with butter. Slice buttered sheets in half lenghtwise.
Mix chopped nuts with sugar and spread evenly over each sheet leaving 1/2-inch margin around the edge.
Roll each strip around a dowel or the end of a wooden spoon. Slip the roll off the spoon and onto a baking sheet. Continue with the remainder of the dough and filling.
Bake at 375 until golden. Remove from oven.
Top with syrup and allow to cool.
Separate rolls and serve with whipped cream or ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 12|
|Calories from Fat: 310 (39%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 30.5mg||9 %|
|Sodium 10.7mg||0 %|
|Potassium 346.3mg||9 %|
|Total Carbohydrate 116.7g||34 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 112.7g|
|Protein 12.2g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 787
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