Middle Eastern · Dessert
High-Protein Shredded Phyllo Nut Pastry
A Middle Eastern-style shredded phyllo pie reworked with a cottage cheese and whey-boosted walnut-pistachio filling, lightly sweetened with honey, allulose and cardamom syrup, delivering a high-protein take on the classic nutty, syrup-soaked pastry.
$2
25 minsPrep
24 minsCook
64 minsTotal
MediumLevel
Nutrition per serving
357Calories
20.7gProtein
22.4gFat
28gCarbs
9.6gSugar
3.8gFiber
201mgSodium
16mgChol
4.9gSat Fat
323mgPotassium
113mgCalcium
1.6mgIron
0.2mcgVitamin B12
2.6mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C and lightly butter two 8cm individual tart tins.
2
Gently pull the atta-based dough into fine shreds by hand, tossing with half the melted butter to coat every strand.
3
In a bowl, blend the lowfat cottage cheese until smooth, then fold in the chopped walnuts, pistachios and whey protein isolate until the filling holds together in a coarse paste.
4
Whisk the egg white lightly and brush a thin layer over the base shreds in each tin to bind them.
5
Press half the shredded dough into the base of each tin, spoon the nut-protein filling evenly over the top, then cover with the remaining shredded dough, brushing with the rest of the butter as you layer.
6
Bake for 22-25 minutes until the shreds are deep golden and crisp at the edges.
7
While the pies bake, warm the honey, allulose, lemon juice and ground cardamom in a small pan over low heat for 2-3 minutes until syrupy; do not boil hard.
8
As soon as the pies come out of the oven, spoon the warm syrup evenly over both so it soaks into the hot shreds.
9
Let the pies rest in their tins for at least 15 minutes so the syrup sets into the layers before unmoulding.
10
Scatter the reserved crushed pistachio over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g shredded phyllo-style dough, hand-pulled thin atta flour
- 0.4 oz10g melted, brushed between layers butter
- 1.2 oz35g finely chopped walnut
- 0.7 oz20g finely chopped pistachio
- 0.8 oz22g blended into nut filling and syrup whey protein isolate
- 2.1 oz60g blended smooth, folded through nut filling cottage cheese lowfat
- 5/85/8 egg whites, lightly whisked, brushed between phyllo shreds for extra structure (20g)
- 0.6 oz16g warmed into light syrup honey
- 0.4 oz12g dissolved into syrup to cut sugar load allulose
- 0.3 oz8g stirred into syrup lemon juice
- 0 oz1g ground, stirred into syrup cardamom
- 0.2 oz6g crushed, scattered on top after baking pistachio
