Korean Red Bean Walnut Rolls with Honey Drizzle

Steps

1. 1

   Prepare filling mixture

   • In a medium bowl, combine the red bean paste, chopped walnuts, cinnamon, cardamom (if using), and salt.
   • Stir together until evenly distributed.
   • The mixture should be thick and slightly chunky from the walnuts.
   • Divide the filling into 12 equal portions (about 2 tablespoons each) and roll each into a small log shape about 3 inches (7.5 cm) long.

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   Ready when: Filling is evenly combined with no streaks of paste, and 12 equal-sized logs are formed

   Tip: Roll the filling logs just before assembly so they don't dry out. Keep them on a small plate covered with plastic wrap.

2. 2

   Assemble rolls

   • Lay one phyllo sheet on a clean, dry work surface with the shorter end (9 inches / 23 cm) facing you.
   • Brush the entire surface lightly and evenly with melted butter using a pastry brush.
   • Place one filling log about 1 inch (2.5 cm) from the bottom edge, centered horizontally.
   • Fold the bottom edge of phyllo over the filling, then roll tightly away from you, tucking in the sides as you go to seal the filling inside.
   • The finished roll should be about 8 inches (20 cm) long and tightly wrapped.
   • Repeat with remaining phyllo sheets and filling.

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   Ready when: All 12 rolls are tightly wrapped with no filling visible and seams face down

   Tip: If phyllo tears while brushing, simply patch it with a small piece brushed with butter—it will seal when baked. Work quickly so phyllo doesn't dry out.

3. 3

   Arrange and brush rolls

   • Place the 12 rolls seam-side down on the two prepared baking sheets, spacing them about 1 inch (2.5 cm) apart (6 rolls per sheet).
   • Brush the top and sides of each roll lightly with remaining melted butter.
   • If using sesame seeds, sprinkle about ¼ teaspoon onto the top of each roll.

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   Ready when: All rolls are buttered and evenly spaced on the baking sheets

   Tip: Don't overbrush—too much butter will make them greasy. A light, even coat is ideal for crisping.

4. 4

   Bake rollsOven 375°F / 190°C

   • Place both baking sheets in the preheated 375°F (190°C) oven.
   • Bake for 22–25 minutes, rotating the sheets halfway through (about 12 minutes in), until the phyllo is deep golden brown and crispy.
   • The rolls should feel firm when lightly pressed and smell fragrant.

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   Ready when: Phyllo is deep golden brown on all sides, rolls are firm, and edges curl slightly

   Tip: If rolls are browning too quickly, tent them loosely with foil for the last 5 minutes, then uncover to finish crisping.

5. 5

   Cool and drizzle

   • Remove the rolls from the oven and let them rest on the baking sheets for 3–5 minutes to set.
   • Warm the honey gently in a small saucepan over low heat (it should be pourable but not hot).
   • Transfer the rolls to a serving platter or individual plates.
   • Using a spoon or squeeze bottle, drizzle the warm honey over and around the rolls in a thin stream, creating decorative lines.
   • Serve warm or at room temperature.

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   Ready when: Honey is warm and flows easily without being hot; rolls hold their shape when lifted

   Tip: Warm honey drizzles more smoothly than cold. If it hardens before you finish, reheat gently for 30 seconds.