Ingredients

• Butter-flavored nonstick cooking spray
• 1/4 cup raw almonds
• 1/2 cup pistachios
• 1 tablespoon butter, room temperature
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1/4 cup honey, divided
• 12 sheets phyllo dough

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Instructions

1. Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.
2. In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.
3. Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.
4. Drizzle with 2 tablespoons honey.
5. Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.
6. Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.
7. Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.
8. Repeat with second and third batch.
9. Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.