Sweet Nut Pastry Bites
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
645
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 packet Filo dough (or yufka)
- ½ cup melted butter
- 2 cups Walnut
- 1 cup almonds
- 1 ½ cups Pistachio
- 2 egg whites
- 4 Tbsps honey
- 1 tsp ground cinnamon
- 1 Tbsp Rose water
- 1 cup sugar
- 4 Tbsps lemon juice
- In addition
- ½ cup Pistachio (ground)
Preparation steps
1.
Carefully separate the sheets of pastry, cut to fit the baking tin and cover with a damp cloth.
2.
Grind the walnuts and almonds finely in a food mill or food processor. Grind the 150 g of pistachios also, but leave them a little coarser than the other nuts. Whisk the egg whites until stiff and mix in the honey, nuts, cinnamon and rose water.
3.
Brush the baking tin with butter and fill with alternate layers of pastry and nut mixture, brushing each sheet of pastry with butter. Finish with a sheet of pastry.
4.
Bake in an oven preheated to 200°C | 400F | gas 6 for about 30 minutes.
5.
Meanwhile put the sugar into a pan with 250 ml water, bring to a boil and boil for 1 minute. Remove from the heat, let cool slightly and stir in the lemon juice.
6.
Take the cooked baklava out of the oven and gradually soak with the syrup, while still hot. Let cool.
7.
Sprinkle with the ground pistachios. Cut into squares or rectangles to serve.
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