Ingredients

Butter-flavored cooking spray
1/4 cup raw almonds
1/2 cup pistachios
1 tablespoon butter, room temperature
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/4 cup honey, divided
12 sheets phyllo dough

Directions

Preheat oven to 325 degrees F. Spray a cookie sheet with
butter flavored spray. Reserve.

In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar
and pulse to combine. Transfer to a bowl and set aside.

Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray.

Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and
bottom.

Drizzle with 2 tablespoons honey.

Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with
butter-flavored spray.

Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.

Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with
butter-flavored spray.

Repeat with second and third batch.

Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and
serve.