- 5
- 20 mins
- 45 mins
Ingredients
- 1 Cup shelled pistaccios
- 1/2 Cup almonds
- 2 Tbsp butter, softened
- 8 Sheets Phyllo dough, thawed
- Butter flavored cooking spray
- 1/4 Cup honey (up to 1/2 cup honey)
- 1 Tsp. ground cinnamon
- 2 Tbsp sugar
Preparation
Step 1
1. In a food processor, combine almonds & pistachios. Pulse to coarsely chop. Add butter, cinnamon, & suger & pulse to combine.
2. Place one sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/2 of nut mixture over the dough leaving a 1 inch margin at the top & bottom. Drizzle with two tbsps honey.
3. Cover with a layer of phyllo. Spray with butter flavored spray. Repeat with second layer of phyllo. Spray with butter flavored spray.
4. Starting from the bottom, roll up into a thin cylinder, like a cigar, to the top.
5. Seam side down, cut crossways into five sections. Transfer to baking sheet, seam side down. Spray with butter flavored spray.
6. Repeat with second batch.
7. Bake until crust is evenly golden, 25 to 30 min. Remove from oven, drizzle with two tbsp. of honey & serve.