Honey Nut Filo Pastries

0
Average: 0 (0 votes)
(0 votes)
Honey Nut Filo Pastries
share Share
print
bookmark_border Copy URL
Health Score:
5,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
362
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie362 kcal(17 %)
Protein5.66 g(6 %)
Fat20.11 g(17 %)
Carbohydrates42.37 g(28 %)
Sugar added21.2 g(85 %)
Roughage1.88 g(6 %)
Vitamin A66.1 mg(8,263 %)
Vitamin D0 μg(0 %)
Vitamin E2.92 mg(24 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.67 mg(22 %)
Vitamin B₆0.05 mg(4 %)
Folate40.17 μg(13 %)
Pantothenic acid0.19 mg(3 %)
Biotin9.18 μg(20 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C2.91 mg(3 %)
Potassium125.4 mg(3 %)
Calcium38.64 mg(4 %)
Magnesium35.93 mg(12 %)
Iron1.81 mg(12 %)
Iodine0.94 μg(0 %)
Zinc0.59 mg(7 %)
Saturated fatty acids6.08 g
Cholesterol20.35 mg
Author of this recipe:
How healthy are the main ingredients?
Walnutalmondlemonsugarcinnamon

Ingredients

for
1
Ingredients
½ cup
Walnut (finely chopped)
½ cup
Hazelnuts (finely chopped)
cup
almonds (finely chopped)
1
unwaxed lemon (zest and juice)
¾ cup
½ cup
butter (melted)
14 ounces
cup
runny honey

Preparation steps

1.
Mix the nuts with the lemon zest and juice, 3 tbsp sugar, a pinch of cinnamon and a pinch of cloves.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and lightly grease the baking tin with butter.
3.
Separate the sheets of pastry and brush each sheet lightly with butter on both sides. Place two sheets in the tin as a base and scatter 1/3 of the nuts on top. Cover with 1-2 sheets of pastry, then a further 1/3 of the nuts, and continue in this way until all the ingredients are used up. For the top layer, use 2-3 sheets of filo pastry and brush with the remaining butter.
4.
Cut 9 squares into the surface of the cake using a sharp knife and bake in the oven for around 30 minutes.
5.
Meanwhile bring 120 ml water to the boil with the honey and the remaining sugar. Reduce for around 10 minutes to form a thick syrup.
6.
Remove the cake from the oven and cool for 5 minutes, then pour the syrup over and leave to cool completely.