70 g pistachios*
150 g almonds
1/2 tsp cinnamon
1/2 tsp fresh ginger, grated
100 g dark chocolate
150 g apricots
2 Tbsp brown sugar
2 Tbsp rum
150 g butter
150 g honey
*If you have salted pistachios, soak them in warm water for about 10 minutes. The salt will be removed and you can easy peal the pistachios.
Chop almonds, pistachios and apricots. Grate chocolate. In a bowl mix almonds, cinnamon, chocolate, sugar, rum, ginger and pistachios (minus 2 tsp you’ll use later for garnish).
Melt butter. Take one phyllo sheet and cut it like on the picture below.
Take one phyllo rectangle, spread some butter with a brush over, place another on top, spread butter again. Place about one spoon of filling, and roll. Continue until you spend all the filling.
Bake in a preheated oven on 180°C until rolls get slightly brown.
Melt honey and pour it over the rolls while they’re still hot. Cover with a damp cloth for about 15 minutes (skip this step if you want your rolls crispy). Sprinkle with the remaining pistachios.