Description
Sweet rich dulce de leche and cream cheese become a decadent treat when rolled in flaky phyllo, brushed with butter and sprinkled with cinnamon sugar and almonds.
Ingredients
16 sheets Athens® Phyllo Dough (9″x14″), thawed
1/4 cup almonds, chopped
2 tablespoons turbinado sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 stick unsalted butter, melted
8 ounces cream cheese, softened to room temperature
1 can (13.4 ounce) dulce de leche
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
Using a food processor, combine and pulse almonds, sugar, cinnamon and salt into a fine grind.
Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out.
Lay one sheet of phyllo horizontally on work surface. Lightly brush with butter and sprinkle lightly with almond mixture. Layer with a second sheet of phyllo and lightly butter. Using a piping bag with 1/3″ circle tip or Ziploc bag with 1/3″ hole cut in corner, pipe a line of cream cheese along the long edge of phyllo approximately 1 inch from edge. Fold 1 ” phyllo over the cream cheese. Using a second piping bag with same size tip, pipe a line of dulce de leche next to the cream cheese. Gently roll up phyllo over dulce de leche and to the end. Cut roll into four 3 1/2″ pieces. Place on parchment lined baking sheet. Brush with butter and sprinkle with nut mixture. Repeat with remaining ingredients to yield 32 pieces. Bake 12-15 minutes or until golden brown.
Optional, when cool drizzle or pipe any left over dulce de leche over rolls before serving.
Nutrition
Serving size: 1 roll (25g), Amount per serving: Calories 100, Total Fat – 6g, Saturated fat – 3.5g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 75 mg, Dietary Fiber – 0g, Total Carbohydrate – 10g, Sugars – 6g, Protein – 2g, Vitamin D –0%, Calcium -2%, Iron – 0%, Potassium – 0%
Tips
If dulce de leche is too thick to drizzle, thin with milk a 1/4 teaspoon at a time until you achieve the right consistency.
