You may not know this about me, but I used to work at a restaurant on the Piscataqua River in downtown Portsmouth. One evening I walked into the kitchen of the restaurant to find these three mysterious golden cylindrical pastries fresh out of the oven. Chef was in a good mood that night, so when I asked to try one, he said yes! Am I so thankful for his good mood that night because I didn’t stop thinking about that honey nut sweetness for weeks! I finally got this fall inspired recipe from the baker, Deanna Rossetti, and MUST share with you.
Deanna, the brains behind this beautiful deliciousness, was born and raised in New Hampshire! She is inspired by her love for baking and can’t recall a time she would rather be in any other place besides the kitchen. Just don’t count on Deanna for any recipes involving rasins or blue cheese, because she is not a fan. Stay posted though because if you love this recipe, perhaps we can pick her brain for more!
Candied Nuts
Ingredients:
1/2 egg white
1 teaspoon water
1/2 pound walnuts, chopped
1/2 cup sugar
Froth the egg whites and water to just under soft peaks.
Toss the walnuts to coat evenly with the whites.
Add the sugar and toss to coat.
Spread into a single layer onto a baking sheet lined with parchment and bake at 275F for 15 minutes. Stir the mixture and bake for an additional 15 minutes until the nuts are dry.
Break apart the nuts.
Phyllo Nut Roll
Ingredients:
1/2 pound candied walnuts (above)
10 sheets phyllo
1/4 cup or more honey
pinch kosher salt
1/2 cup (1 stick) unsalted butter, melted
Cut your stack of phyllo in half horizontally (one pack of phyllo has about 15 pieces so you’ll end up with 30 sheets). Lay one sheet of phyllo out and thinly butter the entire surface.
Lay a second sheet over the first and butter thinly. Continue layering sheets buttering between each for five sheets total.
Butter the final top layer and spread 1/4 of the nuts over the entire pastry in a single later, leaving about an inch on one of the short ends. Drizzle with 1/4 of the honey, and sprinkle with a very small amount of kosher salt.
Roll the pastry like a jellyroll, starting with the short end, and ending up with the end without nuts. This will seal the roll.
Slice the roll into six equal segments like a maki roll. Slice gently as not to crush the roll. Use a serrated knife if needed.
6. Repeat the steps to make a second, third and fourth roll for 24 pieces all together.
Stand the rolls up on a baking sheet lined with parchment and buttered. Bake at 350F for about 15-20 minutes until the phyllo is browned and crispy.
To plate, invert the rolls so that the browned bottom is up, and drizzle with more honey.
Lindsey Reis
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