Middle Eastern · Dessert
Honey Nut Phyllo Pastry
A keto-engineered take on Middle Eastern honey-nut phyllo pastries, swapping the traditional flour sheets for a crisp almond-and-coconut-flour pastry layered with walnuts and pistachios, finished with a light allulose-and-honey syrup instead of a heavy sugar soak.
$2
25 minsPrep
17 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
559Calories
16gProtein
49.6gFat
30.2gCarbs
5.8gSugar
8.9gFiber
115mgSodium
86mgChol
11.4gSat Fat
579mgPotassium
152mgCalcium
2.8mgIron
0.2mcgVitamin B12
2mgVitamin C
0gPolyol
10gAllulose
0gAlcohol
Goes well with
Amber Ale
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Pulse the almond flour, coconut flour and a pinch of salt in a bowl, then work in the beaten egg until a soft, pliable dough forms; wrap and chill for 20 minutes.
2
Roll the dough between two sheets of baking paper into thin sheets and cut to line two 8cm individual tart tins, reserving trimmings for a lattice top.
3
Brush each tin base with melted butter, press the dough in, and prick the base lightly with a fork.
4
In a bowl, mix the chopped walnuts, pistachios, 10g allulose and the cinnamon; divide the nut mixture between the two lined tins.
5
Lay the reserved dough trimmings over the top in a rough lattice, brushing with the remaining melted butter.
6
Bake at 175°C for 16-18 minutes until the pastry is golden and set, then transfer to a wire rack.
7
While the pies cool, warm the remaining 10g allulose with the water and lemon juice in a small pan for 2 minutes until syrupy, then stir in the honey off the heat.
8
Spoon the warm syrup evenly over the two baked pies and let it soak in for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g finely milled almond flour
- 0.4 oz10g coconut flour
- 1 oz28g melted, for brushing layers butter
- 5/85/8 eggs, beaten, to bind dough (30g)
- 1.4 oz40g roughly chopped walnut
- 0.9 oz25g roughly chopped pistachio
- 0.7 oz20g allulose
- 0.1 oz2g cinnamon ground
- 0.2 oz6g honey
- 0.5 oz15g warmed, for allulose syrup water
- 0.2 oz5g lemon juice
