Dessert Borek (Tyler Florence)
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
12 pieces
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 apricot
- 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.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>