Dessert Borek
- Level: Advanced
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 14
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 33
- Total: 1 hr 20 min
- Prep: 35 min
- Cook: 45 min
Ingredients
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
Directions
- 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.