- Prep time 30 minutes
- Total time 45 minutes
- Portion size 12 servings
Ingredients
Method
In food processor, pulse pistachios, almonds, 1⁄4 cup sugar and cinnamon until coarsely chopped. Set aside.
Meanwhile, in saucepan, combine remaining sugar, 1⁄2 cup water, honey and cinnamon stick. Bring to boil; boil for 2 minutes. Remove from heat; remove cinnamon stick. Set aside.
Preheat oven to 350°F. Grease 12-cup muffin tin; set aside. On work surface, unroll sheets of phyllo pastry. Cut each sheet into six 5-inch squares; cover with damp tea towel. Brush one phyllo square lightly with some melted butter; place in prepared muffin cup. Sprinkle with scant tablespoonful of reserved nut mixture. Repeat layers three more times. Bring edges of squares together to make a small bundle. Repeat with remaining pastry and nut mixture, reserving 2 tbsp nut mixture. Drizzle with remaining melted butter.
Bake until golden brown, 15 to 18 minutes. Drizzle with reserved honey syrup. Garnish with reserved nut mixture. (Can be refrigerated for 3 days or frozen for up to 1 month.)
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 3 g
- Sodium 185 mg
- Sugars 18 g
- Protein 7 g
- Calories 375
- Total fat 21 g
- Cholesterol 20 mg
- Saturated fat 6 g
- Total carbohydrate 40 g
