Dessert Borek

Total Time:
1 hr 20 min
35 min
45 min

12 pieces

  • 1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
  • 1 cup walnut pieces, toasted
  • 3/4 cup pistachios
  • 1 cup dried apricots
  • 1/4 cup honey
  • 4 phyllo pastry sheets
  • 5 teaspoons sugar
  • Preheat the oven to 350 degrees F.

  • Brush a sheet pan with melted butter.

  • In a food processor, pulse the walnuts and pistachios until coarsely chopped. Transfer the nuts to a large bowl. Put the apricots in the processor and pulse them until coarsely chopped, add to the nut mixture and mix well with your hands to combine. Add 2 tablespoons of the honey and 1/4 cup of the melted butter; toss.

  • Unroll the phyllo dough and lay the sheets flat on a work surface. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out. Place 1 sheet of phyllo on the buttered pan and brush it with more melted butter and sprinkle with about 1 teaspoon of sugar. Repeat with the 3 remaining sheets of phyllo, stacking each on top of each other and sprinkling each with sugar.

  • Spread the nut filling in a thin layer on top of the pastry, leaving a 1-inch border on all sides. Fold in the long sides and roll up the pastry like a cigar. Brush the entire top with even more melted butter and sprinkle the pastry log with the remaining teaspoon of sugar. Bake for 45 minutes, or until golden brown and crispy.

  • Slice the borek into 1-inch pinwheels. Drizzle with the remaining 2 tablespoons of honey before serving.

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