Filo Dough Rolls with Meringue and Nuts

by Editorial Staff

Filled with meringue and toasted nuts, this crispy, pre-made filo pastry with meringue and toasted nuts will reward you with a magical taste that takes very little time to prepare.


  • Filo dough – 300 g
  • Walnuts and almonds (or other nuts) – 150 g (to taste)
  • Eggs – 2 pcs.
  • Sugar – 180 g
  • Butter – 50 g
  • Vanilla sugar – 1/2 teaspoon
  • Salt – 1 pinch


  1. Fry the nuts for 5-7 minutes in a dry frying pan, stirring occasionally. Let them cool down.
  2. In a blender, pulverize the nuts so that pea-sized pieces are preserved. (You can chop the nuts coarsely with a knife.)
  3. Separate the egg whites from the yolks. You can skip using the yolks in this recipe, or, if desired, grease the tubes with yolk before baking.
  4. Beat the whites with a small pinch of salt, sugar, and vanilla sugar. The density of the meringue is not important here, the main thing is to mix sugar with protein.
  5. Melt the butter.
  6. Line 2 sheets of filo dough one on top of the other. The top sheet of dough is well coated with melted butter. Cover the top with another sheet of dough. We coat with oil again. And cover with another sheet.
  7. We cut the sheets of dough stacked on top of each other into a convenient number of squares or rectangles of the size you need. I have small sheets, and I cut them into four 10×10 cm squares. If the dough sheets are larger, then, accordingly, there will be more squares of this size.
  8. Put a tablespoon of beaten protein on each square.
  9. We smear the protein over the surface of the dough, the layer thickness is about half a centimeter.
  10. Sprinkle the protein layer with nuts. We twist loose rolls, leaving space for increasing the protein mass in volume.
  11. We get such neat tubes. Thus, we form tubes from the whole filo dough. We turn on the oven so that it warms up to 160 degrees.
  12. Cover the baking sheet with parchment or a silicone mat. We spread the tubes on a baking sheet at a distance from each other – when baking, they will slightly increase in size.
  13. Lubricate the tubes with yolk on top for ruddy. You can skip this, and after baking, sprinkle the finished tubes with powdered sugar.
  14. We send the baking sheet to the oven, preheated to 160 degrees.
  15. We bake filo dough tubes with meringue and nuts for 25-30 minutes, until golden brown.
  16. It is advisable to let the straws cool down, they will be even tastier.

Enjoy your meal!

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