Topped with pecans and a sweet lemon-syrup, these phenomenal phyllo rolls make for a divine dessert.
Thaw Phyllo dough in package in refrigerator overnight, then bring to room temperature 2 hours before use.
Un-roll Phyllo on counter. Using a 20 x 3/8 inch wooden dowel for rolling.
In a small bowl, combine pecan granules with cinnamon until covered thoroughly. Set aside.
Brush full sheet of phyllo with melted butter then lightly sprinkle pecan granules evenly over phyllo.
Place dowel at the wide end of the phyllo and tightly roll full sheet, then brush second sheet with butter only and roll a second layer.
Using hands push together phyllo on dowel bunching up dough in the middle approximately 9 inches long then slide off dowel onto baking pan.
Brush with butter.
Continue until enough portions are made.
Pre-heat oven to 375 degrees Fahrenheit. Bake rolls for 30 to 45 minutes, or until golden brown.
Combine sugar, water and lemon juice in sauce pot, bring to a boil for 10 minutes.
Cut rolls into portions then drizzle the syrup on rolls until absorbed and let stand for at least 1 hour before serving.