1 cup raisins
1/3 cup finely chopped pecans or walnuts, dry-roasted
8 sheets phyllo dough, thawed (in the freezer pastry dough section)
1/2 cup honey
2 teaspoons ground cinnamon
1 tablespoon margarine (optional)
Preheat oven to 350¼. In a small bowl, mix raisins and nuts, set aside. Lightly spray every other sheet of phyllo with vegetable oil spray, stacking all the sheets. Spread raisin-nut mixture over the phyllo, leaving a 1-inch border on all sides. Drizzle with honey and sprinkle with cinnamon.
Starting on the long side, roll lengthwise, and place, seam side down, on a nonstick baking sheet, making sure the ends of the roll are tucked under. Brush the top lightly with margarine, (or spray with vegetable oil). Cut through the pastry to the raisen-nut mixture, at 1 1/2 inch intervals, to
provide vents for steam to escape. Bake for 20-30 minutes, or until light golden brown. Slice, using vent lines as guides.
Makes 12 servings
Calories 156; Fat 3 g; Fiber 1.2 g. 3 points
