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1
Preheat the oven to 350 degrees F.
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2
Brush a sheet pan with melted butter.
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3
In a food processor, pulse the walnuts and pistachios until coarsely chopped.
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4
Transfer the nuts to a large bowl.
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5
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.
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6
Add 2 tablespoons of the honey and 1/4 cup of the melted butter; toss.
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7
Unroll the phyllo dough and lay the sheets flat on a work surface.
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8
Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
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9
Place 1 sheet of phyllo on the buttered pan and brush it with more melted butter and sprinkle with about 1 teaspoon of sugar.
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10
Repeat with the 3 remaining sheets of phyllo, stacking each on top of each other and sprinkling each with sugar.
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11
Spread the nut filling in a thin layer on top of the pastry, leaving a 1-inch border on all sides.
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12
Fold in the long sides and roll up the pastry like a cigar.
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13
Brush the entire top with even more melted butter and sprinkle the pastry log with the remaining teaspoon of sugar.
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14
Bake for 45 minutes, or until golden brown and crispy.
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15
Slice the borek into 1-inch pinwheels.
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16
Drizzle with the remaining 2 tablespoons of honey before serving.
