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Ingredients
- 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
- 15 to 20 whole allspice berries
- 6 ounces blanched almonds
- 6 ounces raw or roasted walnuts
- 6 ounces raw or roasted pistachio
- 1 pound phyllo dough
- 8 ounces clarified unsalted butter, melted
- For the syrup:
- 1 1/2 cups honey
- 1 cups water
- 1 1/4 cups sugar
- 1 cinnamon stick
- 1 (2-inch) piece fresh orange peel
- 1 (2-inch) piece fresh lemon peel
View Full Recipe at CAB Cooks
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