Preparation

• Pulse the roasted pistachios, cinnamon, cardamom, cloves, 1/8 tsp. salt, and a pinch of black pepper in a food processor until the mixture resembles coarse meal. Transfer to a medium bowl.
• In a small saucepan, combine the honey, zest, and cinnamon stick with 1/4 cup water. Bring to a boil over medium heat, reduce the heat to very low, and simmer for 5 minutes, stirring occasionally. Remove the cinnamon stick and let cool slightly.
• Add 2 Tbs. of the honey syrup to the nut mixture, and stir until combined.
• Generously brush the inside of each phyllo cup with the melted butter. Divide the ground pistachio mixture evenly among the cups.
• Put the filled cups on a rack set over a foil-lined rimmed baking sheet. Drizzle the remaining honey syrup over the pastries and top each with a whole raw pistachio, if you like. Let sit for at least 30 minutes (and up to 4 hours) at room temperature to let the flavors develop before serving.