Syrup

• 1 cup water
• ½ cup sugar
• 1 cup honey
• 1 cinnamon stick
• 10 whole cloves
• zest (orange part only) of ½ orange
• 1½ tbsp orange blossom water

Filling

• 2 cups raw, shelled pistachios, chopped
• 1½ cups walnuts
• ½  cup sugar
• 1 pkg (18 sheets) phyllo dough
• 2 sticks unsalted butter, melted

Special Equipment

• vegetable peeler
• 9" x 9" baking dish
• pastry brush

Make Syrup

1. Combine water, sugar, honey, cinnamon stick, cloves and orange zest in a pot and bring to a boil. Reduce heat to medium-low and allow to simmer for 15 minutes
2. Turn off heat and add orange blossom water.  Allow the syrup to cool
3. Remove and discard the zest, cloves, and cinnamon stick

Make Filling & Assemble

1. Combine nuts and sugar in a food processor and pulse until the nuts are roughly-chopped (about seven 1-second pulses). Alternatively, you may chop the nuts with a knife then combine with the sugar
2. Cut phyllo sheets into 9” x 9” squares. Brush a 9” x 9” pan generously, bottom and sides, with melted butter
3. Place one sheet of phyllo into pan, butter the top of sheet and repeat until you have 6 sheets of phyllo as a bottom layer
4. Spread half of the nut filling evenly over the phyllo.  Layer and butter another 6 sheets of phyllo atop the nuts
5. Spread the second half of filling over evenly.  Layer again with 6 sheets of buttered phyllo
6. Place the entire pan into the refrigerator and chill for 10 minutes

Slice & Bake

1. Preheat oven to 350º
2. Using a ruler, cut into 3” x 3” squares with a paring knife.  Cut each square across diagonally, making 2 triangles
3. Bake 25 minutes.  Lower oven temperature to 300º and bake for another 35 minutes
4. Immediately after removing from the oven, strain the syrup evenly over the entire pan. Allow to sit at room temperature 2-3 hours before serving