Pistachio & Hazelnut Briouat

Ingredients

• 200 gRoasted pistachios, coarsely chopped
• 150 gRoasted hazelnuts, coarsely chopped
• 100 gPowdered sugar
• 1 tspGround cinnamon
• 12Phyllo sheets
• 100 gButter, melted
• 150 gHoney
• 1 tbspOrange blossom water
• 50 gWhole roasted pistachios (for topping)

Instructions

1. 1

   Mix roasted pistachios, roasted hazelnuts, powdered sugar, and ground cinnamon in a bowl.

2. 2

   Preheat oven to 190°C (375°F). Lay one phyllo sheet on a work surface. Brush with melted butter. Add another phyllo sheet on top and brush again.

3. 3

   Place a spoonful of nut filling on one corner. Fold into a triangle, continuing to fold until the whole sheet is wrapped around the filling.

4. 4

   Place on a greased baking sheet. Repeat with remaining phyllo sheets and filling.

5. 5

   Bake for 12–15 minutes until golden. Warm honey with orange blossom water and drizzle over hot briouat. Top with whole roasted pistachios.