-
1
Preheat oven to 300F.
-
2
Line 2 large baking sheets with parchment paper, baking mats or coat with cooking spray.
-
3
For the rolls:
-
4
MIx together nuts, 13 cup sugar, orange zest, cinnamon and cloves in a small bowl.
-
5
Arrange one sheet of phyllo dough on a clean, dry surface.
-
6
Coat with cooking spray.
-
7
Top with another sheet of phyllo and coat with cooking spray.
-
8
Sprinkle 1/4 of the walnut mixture (about 13 cup) evenly over the phyllo.
-
9
Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
-
10
Beginning at the short ends, loosely roll each strip into a neat log.
-
11
Repeat with the remaining phyllo and walnut mixture.
-
12
Arrange the logs about 1/2 inch apart on the prepared baking sheets.
-
13
Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
-
14
Make about 24 logs.
-
15
Bake the logs, in batches, until golden, about 25 minutes.
-
16
Let cool completely.
-
17
For the topping (optional):
-
18
Add chocolate chips in a small microwave-safe dish.
-
19
Microwave on High for 30 seconds.
-
20
Stir.
-
21
Continue to microwave for 20-second intervals until melted, stirring after each interval.
-
22
Transfer the chocolate to a plastic zip-lock bag or a pastry bag.
-
23
If using a zip-lock bag, snip off one corner, and don't make the opening too large.
-
24
Squeeze the melted chocolate decoratively across the top of each cooled log.
-
25
Let stand at room temperature until the chocolate is completely set.
-
26
Store in an air-tight container.
