• 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 (Calories from Fat 34%); Total Fat 4 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 15; Sodium 120; Potassium 54; Total Carbohydrate 17; Dietary Fiber <1; Sugars 2; Protein 2; Calcium 12; Iron 1;

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