Fried Turkish Pistachio Cakes
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
162
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 50 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- For the dough
- 60 grams butter
- 1 pinch salt
- 180 grams Pastry flour
- 2 eggs
- vegetable oil (for frying and greasing)
- To serve
- chopped Pistachio (for garnish)
Preparation steps
1.
Bring 0.5 liter (approximately 2 cups) water, sugar and lemon juice to a boil and cook until reduced by half the original volume. For the dough: Bring 0.25 liters (approximately 1 cup) water, butter and salt to a boil, add the flour all at once and stir until smooth and a film forms on the bottom of the pan. Remove from the heat and let cool slightly. Vigorously stir in the eggs, 1 at a time, until the dough shines. With oiled hands, shape into 20 balls and a divot in this center with your thumb.
2.
Heat the frying oil to 325°F and deep-fry the dough balls until golden brown on both sides. Drain on paper towels.
3.
Add the cakes to the hot syrup to coat, arrange on a serving plate and sprinkle with chopped pistachios. Serve hot or cold with tea.
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