We had requests for this traditional Greek dessert -- so here it is, all nice and deliciously "holy" now that it is a new traditional low-fat and soy-filled goodie.
1/2 Package(s) Phyllo Frozen Pastry Dough
1/2 teaspoon Cinnamon
1/4 cup Chopped Walnuts
1 cup fructose
1 cup GF Nutlettes® Cereal
Preheat oven to 375°. Coat a jelly roll pan (or any metal pan with sides) with non-stick cooking spray.
Unroll the frozen pastry, divide in half, and replace remainder in freezer for future use. Spray the sheets, three at a time (or every third sheet) with non-stick cooking spray and stack on pan. In a small bowl, mix the Nutlettes® and 1/2 cup fructose, cinnamon and walnuts. Spread the Nutlettes® mixture thinly over the top of the phyllo stack and roll the Nutlettes®/phyllo together tightly, jelly roll fashion. Carefully slice thru the roll to form 2 shorter rolls. Place 3" apart on pan and top with the remaining fructose mixed with 1/4 cup water. Bake for approximately 20 minutes. Cool and cut into 1" wide pieces.
Makes 12 servings (2-1" pieces each): 160 calories, 2g fat, 29g carbohydrates, 2g fiber, 2g soy protein, 20.4mg isoflavones