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1
Preheat oven to 300F Line 2 large baking sheets with parchment paper or nonstick baking mats.
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2
To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
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3
Place one sheet of phyllo dough on a clean, dry surface.
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4
Coat thoroughly with cooking spray.
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5
Top with another sheet of phyllo and coat with cooking spray.
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6
Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
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7
Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
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8
Beginning at the short ends, loosely roll each strip into a neat log.
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9
Repeat with the remaining phyllo and walnut mixture.
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10
Place the logs about 1/2 inch apart on the prepared baking sheets.
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11
Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
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12
Bake the logs, in batches, until golden, about 25 minutes.
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13
Let cool completely.
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14
To prepare topping: Place chocolate chips in a small microwave-safe dish.
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15
Microwave on High for 30 seconds.
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16
Stir.
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17
Continue to microwave for 20-second intervals until melted, stirring after each interval.
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18
Transfer the chocolate to a plastic sandwich bag.
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19
Snip off one corner, being careful not to make the opening too large.
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20
Squeeze the melted chocolate decoratively across the top of each cooled log.
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21
Let stand at room temperature until the chocolate is completely set.
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22
Tips & Notes.Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month.
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23
Defrost at room temperature before decorating with the chocolate drizzle.
