Almond-Pistachio Dessert Roll-Ups

• 1/2 cup shelled pistachios, toasted
• 1/4 cup unblanched whole almonds, toasted
• 1 tablespoon sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon ground cinnamon
• 12 sheets phyllo dough (14 inches x 9 inches)
• Butter-flavored cooking spray
• 1/4 cup honey, divided

1. Place pistachios and almonds in a food processor; cover and process until finely chopped. Add the sugar, butter and cinnamon; cover and process until blended.
2. Place one sheet of phyllo dough on a work surface. Spray with butter-flavored cooking spray. Repeat with second layer. Keep remaining phyllo dough covered with plastic wrap and a damp towel to avoid drying out. Spread 1/3 cup nut mixture over phyllo to within 1 in. of sides; drizzle with 1 tablespoon honey. Layer with two more sheets of phyllo, spraying each layer with cooking spray.
3. Roll up jelly-roll style, starting from the short side. Repeat with remaining phyllo, nut mixture and honey.
4. With a sharp knife, cut each roll into six pieces; place seam side down on a greased
5. . Spray with cooking spray. Bake at 325u0b0 for 16-20 minutes or until golden; drizzle with remaining honey.

pistachios, unblanched, sugar, butter, ground cinnamon, phyllo, butter, honey

Taken from www.tasteofhome.com/recipes/almond-pistachio-dessert-roll-ups/ (may not work)