Ingredients
- 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
Procedure
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.