Cretan Anise and Walnut Phyllo Rolls with Thyme Honey

Name: Cretan Anise and Walnut Phyllo Rolls with Thyme Honey
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 12 sheets phyllo dough sheets, thawed, at room temperature; 1½ cups (180 g) walnuts, raw, toasted, cooled, and finely chopped; 2½ teaspoons (8 g) anise seeds, toasted and lightly crushed; ½ teaspoon (1.2 g) ground cinnamon; ⅛ teaspoon (0.3 g) ground clove; ¼ teaspoon (½ g) ground nutmeg; 3 tablespoons (37 g) granulated sugar; ¾ cup (170 g) unsalted butter, melted; ¾ cup (255 g) raw honey; 3 sprigs fresh thyme sprigs; 1½ tablespoons (23 ml) fresh lemon juice; 2 tablespoons (18 g) sesame seeds, for garnish (optional)

From the MyKitchenBank Kitchen

Delicate phyllo pastry wrapped around a fragrant filling of toasted walnuts, anise seeds, and warm spices, then baked until golden and drizzled with thyme-infused honey. This traditional Cretan dessert balances crispy layers with a nutty, aromatic filling and a floral-herbal sweetness. Perfect with strong coffee or Greek tea.

Prep: 20 min
Cook: 28 min
Wait: 15 min
Total: 1 hr 3 min
Makes: 12 rolls (serves 4–6 as a dessert or 12 as a petit four)

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Steps

Before you start

Remove phyllo from the freezer 2 hours before baking to thaw completely at room temperature
Toast the walnuts and anise seeds ahead so they cool to room temperature
Preheat oven to 375°F (190°C) about 15 minutes before rolling and baking
Have melted butter and a small pastry brush ready for assembly

1
Toast walnuts and aniseOven 350°F / 175°C
- Spread the raw walnuts on a small baking sheet and toast in a 350°F (175°C) oven for 8 minutes, stirring once halfway through, until fragrant and lightly golden.
- Remove and cool completely on the pan, about 5 minutes.
- In the same pan, toast the anise seeds dry (no oil) over medium heat in a small skillet for 1–2 minutes, shaking frequently, until aromatic.
- Let cool for 2 minutes, then lightly crush them using the back of a spoon or in a mortar and pestle.
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Ready when: Walnuts are light golden and fragrant; anise seeds are toasted and aromatic
Tip: Don't skip toasting—it deepens the walnut flavor and releases the anise's essential oils, making the filling much more flavorful.
2
Make the walnut filling
- Finely chop or pulse the cooled toasted walnuts in a food processor until they resemble coarse breadcrumbs (some small pieces are fine—avoid grinding into powder).
- In a small bowl, combine the chopped walnuts, crushed anise seeds, cinnamon, clove, nutmeg, and sugar.
- Stir until well mixed.
- Set aside.
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Ready when: Filling is evenly mixed and fragrant
Tip: Mix the filling just before assembly so the spices are fresh and aromatic.
3
Prepare thyme honey syrup
- Pour the honey into a small saucepan and warm over low heat, stirring occasionally, for about 2 minutes until it begins to thin (do not boil).
- Add the fresh thyme sprigs and remove from heat.
- Stir in the lemon juice.
- Let cool slightly, then remove and discard the thyme sprigs.
- Set the honey syrup aside; it should still be warm when the rolls come out of the oven.
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Ready when: Honey is warmed through and fragrant with thyme
Tip: Keep the honey just warm, not hot, to preserve the delicate thyme flavor. You want it pourable but not scorching.
4
Assemble phyllo rollsOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Have the melted butter ready in a small bowl.
- Lay one phyllo sheet on a clean, dry surface with the long edge closest to you.
- Brush the entire sheet lightly and evenly with melted butter using a pastry brush.
- Sprinkle about 2 tablespoons of the walnut-anise filling in a thin line along the bottom edge, leaving about 1 inch clear on each side.
- Fold the bottom edge over the filling, then fold in the left and right sides about 1 inch each to enclose the filling slightly.
- Roll tightly away from you into a cylinder about 1 inch in diameter and 8–9 inches long.
- Place seam-side down on the baking sheet.
- Repeat with the remaining 11 phyllo sheets, arranging the rolls seam-side down and spaced about 1 inch apart (you should have 12 rolls in two rows of 6 on the 9×13-inch sheet).
- Brush the tops of the assembled rolls lightly with any remaining melted butter.
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Ready when: All rolls are tightly formed and arranged on the sheet with butter-brushed tops
Tip: Work quickly with phyllo so it doesn't dry out; cover unused sheets with a damp cloth. A light hand with the butter keeps rolls crisp without being heavy.
5
Bake phyllo rollsOven 375°F / 190°C
- Bake in the preheated 375°F (190°C) oven for 20–25 minutes until the phyllo is deep golden brown on all surfaces and crispy.
- The rolls should feel light and crackly when tapped; there may be some browning on the edges, which is desirable.
- Remove from the oven.
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Ready when: Phyllo is deep golden brown and crispy throughout
Tip: Rotate the baking sheet halfway through baking if your oven bakes unevenly. The rolls should sound crispy when lightly tapped.
6
Drizzle with thyme honey
- Remove the hot rolls from the oven and immediately (while the phyllo is still warm and receptive) drizzle the warm honey syrup generously over each roll, allowing it to soak in slightly.
- If using sesame seeds, sprinkle a few on each roll while the honey is still wet.
- Let the rolls cool on the baking sheet for at least 5 minutes before serving, allowing the honey to set slightly.
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Ready when: Honey is absorbed and dripping down the rolls; sesame seeds are adhered
Tip: The warm phyllo absorbs the honey much better than cool phyllo. Work quickly so the honey doesn't cool before it's all drizzled.

Good to know

Tips

Phyllo dough is delicate—thaw it completely at room temperature (never in the microwave) to prevent cracking. Once open, work quickly and cover unused sheets with a barely damp cloth.
Toast the walnuts and anise at least 1 hour ahead so they're completely cool and won't wilt the butter or soften the phyllo during assembly.
A light hand with the butter creates maximum crispness. You want the phyllo to see butter, but not be dripping with it.
Drizzle the honey immediately after baking, while the phyllo is still warm—this ensures the syrup soaks in and the flavors meld rather than sitting on the surface.

Make ahead

Fill and roll the phyllo up to 2 hours before baking; cover with plastic wrap and refrigerate. Bake directly from the fridge, adding 2–3 minutes to the bake time. The rolls taste best eaten the same day, but they remain crispy for up to 8 hours when stored in an airtight container at room temperature.

Storage & reheating

Room temperature in an airtight container for up to 8 hours; the phyllo will begin to soften after that. Do not refrigerate—moisture will make the phyllo soggy. Freezing is not recommended as phyllo becomes brittle and loses its delicate texture. Best enjoyed fresh or same-day.

Substitutions

walnuts, raw → Pistachios or roasted hazelnuts. Use the same weight. Pistachios will be slightly more delicate and green; hazelnuts add earthiness. Both work beautifully in this filling.
anise seeds → Fennel seeds or a combination of 1 tsp anise plus 1 tsp ground coriander. Fennel is milder; coriander adds a brighter citrus note if you want less licorice intensity.
fresh thyme sprigs → Fresh rosemary sprigs or 1 tsp ground Cretan oregano stirred into the honey. Rosemary adds pine notes; oregano gives an earthier, more Mediterranean flavor. Both are traditional in Cretan baking.
raw honey → Light agave syrup or a mix of 1/2 cup honey + 2 tablespoons water blended with a few drops of rosewater. Agave is milder; rosewater adds a floral note. Reduce sugar in the filling slightly if using a sweeter syrup.