Wini Minis with Rice and Raisins

Sweets to cap off the perfect meal.
  • Yields 152 Winy Minis
  • Details


    • 1 pound long grain white rice (about 8 cups cooked)
    • 4 cups water
    • 1 teaspoon salt
    • 2 to 3 tbsp olive oil
    • 1 cup California raisins
    • 2 tablespoons orange blossom water
    • Zest of 1 orange
    • 1/2 cup crushed toasted almonds
    • 1 tablespoon coarsely ground cinnamon
    • 38 sheets (14x9-inches) phyllo dough
    • 1/2 cup melted butter
    • 2 egg yolks
    • 1/2 cup crushed toasted almonds
    • 1 cup Powdered sugar; for garnish


    Preheat oven to 325°F. Heat water to boil in large saucepan; add salt and olive oil. Stir in rice; cover and cook, without lifting cover, about 20 minuts. Meanwhile, measure raisins into a small bowl and add warm water to almost cover; set aside. Cool rice and stir in orange zest, orange blossom water, cinnamon and raisins.

    To assemble, thaw frozen phyllo in refrigerator and/or allow to stand at room temperature for about 2 hours. Remove from package and, carefully unroll sheets onto smooth, dry surface. Cover immediately with plastic wrap and then, with a barely dampened kitchen towel. Remove one sheet at a time and place on a flat surface. Working from edges toward the center, lightly brush with melted butter and cut crosswise and lenghtwise into 4 equal pieces. Fold each quarter in half and place 1 tablespoon raisin mixture in center near edge, that is not folded. Brush remaining dough surface with egg yolk, thinned with water if needed; sprinkle with almonds and roll up like a cigar. Seal ends securely. Repeat until all phyllo sheets are used.

    Arrange Winy Minis 2 inches apart on large buttered baking sheet. Bake for 20 minutes at 325°F until golden. Serve hot or cold.

    Nutrition Facts Per Serving

    Calories 120 (34% from fat); Total Fat 4g (sat 1g, mono 2g, poly 0g, trans 0g ); Cholesterol 15mg; Protein 2g; Carbohydrate 17g; (Dietary Fiber <1g; Sugars 2g; ); Iron 1mg; Sodium 120mg; Calcium 12mg; Potassium 54mg

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