Tunisian hazelnut rolls | BRIGITTE.de

preparation

1. For the nut filling
   

2. Rinse the orange with hot water, pat dry well, grate the peel finely and squeeze out the juice. Mix the hazelnuts and sugar well in a bowl. Knead with the orange peel, 3 teaspoons of orange juice, orange blossom water and the egg white into a firm mass. Divide the nut mixture into 5 portions (approx. 100 g each) and roll each into a strand (approx. 30 cm long, approx. 1.5 cm in diameter).

3. For the rolls
   

4. Melt butter in a small saucepan over low heat and allow to cool slightly. Place a sheet of filo dough on the work surface and brush with butter. Place a second sheet on top and also coat it. Place a strand of nuts lengthwise at one end of the dough and roll it up.

5. 
   

6. Straighten the ends and divide into 6 pieces (approx. 5 cm each), place on a baking tray lined with baking paper and spread thinly with butter. Repeat this process with the remaining ingredients and make 30 rolls in total.

7. 
   

8. Bake in a preheated oven at 190 degrees (fan oven 170 degrees) on the middle rack for 20-25 minutes until golden brown. Heat the honey in a small pot and spread it over the warm rolls. Allow to cool slightly before serving.

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