Preparation: 30 minutes. Cooking: 30 minutes. Standing time: 8 hours

48 pieces


  • 180ml (3/4 cup) sugar
  • 80ml (1/3 cup) honey
  • 15ml (1 tbsp) fresh lemon juice
  • 250ml (1 cup) pistachios
  • 250ml (1 cup) walnuts
  • 2.5ml (1/2 tsp) cinnamon
  • 18 sheets of phyllo dough
  • 180ml (3/4 cup) melted butter


  1. To watch a video of the preparation   click here
  2. In a saucepan, mix sugar with 180 ml (¾ cup) of water, honey and lemon juice. Bring to boil and stir until until the sugar is dissolved. Remove from stove. Let cool, then refrigerate.
  3. In the container of food processor, finely chop pistachios. Reserve 30 ml (2 tbsp.) of chopped Pistachios . Using a knife, finely chop walnuts. In a bowl, mix the rest of the pistachios with walnuts and cinnamon.
  4. Preheat the oven at 180C (350F).
  5. Butter a baking dish 26 cm (10 1/4 in) round diameter.
  6. Cut the sheets of phyllo dough in circles of 26 cm (10 ¼ inch) in diameter.
  7. Place 6 sheets of phyllo dough at the bottom of the dish, brushing them with a little melted butter in between each layer.
  8. Sprinkle half nut mixture on the sheets of phyllo dough.
  9. Place 6 more sheets of phyllo dough on the mixture of nuts, brushing them a little melted butter between each layer.
  10. Sprinkle the rest of the nut mixture.
  11. Place the 6 sheets of remaining phyllo dough on the mixture of nuts, brushing a little melted butter between each layer.
  12. Sprinkle the chopped pistachios (Reserved 30 ml).
  13. Using a knife, cut the dough into 48 pieces.
  14. Bake 30 to 35 minutes, until the dough is golden.
  15. Pour the cooled syrup over the hot dough. Let stand 8 hours or overnight at room temperature.