Nutty Filo Diamonds
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 kcal | (20 %) | ||
| Protein | 8.46 g | (9 %) | ||
| Fat | 25.88 g | (22 %) | ||
| Carbohydrates | 40.11 g | (27 %) | ||
| Sugar added | 16.89 g | (68 %) | ||
| Roughage | 2.94 g | (10 %) |
more nutritional values
| Vitamin A | 51.59 mg | (6,449 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.42 mg | (20 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 2.91 mg | (24 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 37.15 μg | (12 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 5.81 μg | (13 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 1.93 mg | (2 %) | ||
| Potassium | 177.56 mg | (4 %) | ||
| Calcium | 55.75 mg | (6 %) | ||
| Magnesium | 38.03 mg | (13 %) | ||
| Iron | 2.21 mg | (15 %) | ||
| Iodine | 2.3 μg | (1 %) | ||
| Zinc | 0.64 mg | (8 %) | ||
| Saturated fatty acids | 5.98 g | |||
| Cholesterol | 15.26 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 9 ounces pre-made phyllo pastry (filo)
- 1 cup Walnut
- ½ cup almonds
- ½ cup Pistachio (shelled)
- 1 egg white
- 2 tablespoons honey
- ½ teaspoon cinnamon
- 1 teaspoon Rose water
- ¼ cup butter (melted)
- ½ cup caster sugar
- 2 tablespoons lemon juice
Preparation
Kitchen utensils
1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula, 1 Salad spinner, 1 Sieve
Preparation steps
1.
Preheat the oven to 220°C (200° fan) 425F, gas 7.
2.
Carefully separate the pastry sheets. Cut each sheet to the pan size and cover with a damp cloth.
3.
Chop the walnuts and almonds finely in the blender. Chop the pistachios roughly.
4.
Beat the egg white until stiff. Fold in the honey, nuts, cinnamon and rose water. Butter the pan and line with alternate layers of pastry sheets and nut mixture, brushing each pastry sheet with melted butter. Finish with 2-3 pastry sheets.
5.
Bake for about 30 minutes. Meanwhile, bring the sugar to a boil with 125 ml water. Simmer for 1 minute. Remove from heat, let cool slightly and stir in the lemon juice.
6.
Take the baklava out of the oven. While it is still hot, pour the syrup over gradually. Let cool.
7.
To serve: take out of the pan and cut into diamond shapes.
