ALMOND ROLLS

Roula me Amigdala

YIELD: 75 PIECES

       1½ cups sugar

       ½ cup water

       1 teaspoon fresh lemon juice

       1 pound (4 cups) blanched almonds, finely chopped

       ½ teaspoon vanilla extract

       1 egg white

       1 pound phyllo pastry

       4 sticks (1 pound) unsalted butter, melted, for brushing phyllo

       confectioners’ sugar for topping

Preheat oven to 350 degrees.

Place sugar in a large saucepan. Add ½ cup water and lemon juice and bring to a boil to make a syrup. When mixture begins to thicken, immediately add chopped almonds and vanilla extract and stir vigorously. When mixture is very thick remove from heat and let cool. Beat egg white until soft peaks form; add to cooled mixture, and stir well.

Cut phyllo into thirds lengthwise, keeping unused sheets covered with plastic wrap. Brush each strip with melted butter, one at a time. Place 1 teaspoon of the filling at the bottom of each strip and roll up (see “How to Work with Phyllo”). Place rolls, seam side down, on an ungreased baking pan and brush with melted butter. Bake for 25 to 30 minutes, or until golden. Remove from pan and cool on racks. Serve sprinkled with confectioners’ sugar.

Note: These rolls can be prepared and frozen unbaked. When ready to use, place unthawed in a preheated 350-degree oven and bake 40 to 45 minutes, or until golden.