Dessert Borek

Time

Prep 35 min · Cook 45 min · 80 min total

Difficulty

medium

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Repeat with the 3 remaining sheets of phyllo, stacking each on top of each other and sprinkling each with sugar.

6. 6

   Spread the nut filling in a thin layer on top of the pastry, leaving a 1-inch border on all sides.

7. 7

   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.

8. 8

   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.

   45 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.