This recipe was born of necessity. I started to prepare a cookie recipe, but didn't have the pie crust to complete it. I decided to use Phyllo instead and the egg rolls were born. These are my niece Heather's favorite, so I'm posting this for her. Enjoy!
Combine the chopped walnuts and powdered sugar in a mixing bowl. Melt chocolate over low heat just until melted.(Use a double boiler for best results)Add melted chocolate to walnut & sugar mixture. Stir until blended. Add vanilla and egg white and stir until blended.
Roll out Phyllo dough and cover with a moist kitchen towel.(Be sure to keep phyllo moist when not working with it) Spread two sheets of phyllo on work surface. Brush with melted butter. Place two more sheets on top and brush with melted butter. Add one more sheet on top. With a sharp knife divide dough in half lengthwise.
Place 1 1/2 tablespoon of the chocolate mixture at one end of the dough. Roll up and place on an ungreased baking sheet. Repeat entire process until you have twelve rolls. Bake at 400 for 15 minutes or until golden brown
To prepare raspberry sauce: Over medium heat, heat raspberry preserves, honey, cinnamon, & butter until hot and melted. Add cream and heat to boiling. Boil for about 3 minutes stirring frequently. Remove from heat and cool.
To Serve: Place two egg rolls in the center of plate. Drizzle the raspberry sauce on top.If desired,top with whipped cream and fresh raspberries and drizzle with chocolate sauce.