Middle Eastern · Dessert
Honey Nut Pastry
A lightened take on Middle Eastern honey-nut pastries, built without the usual layers of butter-soaked phyllo. A pressed walnut-almond base is baked until fragrant, then soaked with a thin honey-lemon syrup for authentic sticky sweetness at a fraction of the usual calories.
$0
12 minsPrep
15 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
181Calories
3.5gProtein
13gFat
15.1gCarbs
7.2gSugar
1.8gFiber
27mgSodium
9mgChol
2.9gSat Fat
102mgPotassium
32mgCalcium
0.9mgIron
0mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Sweet Marsala Wine
local
Turkish Coffee with Cardamom
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line a small baking sheet with parchment.
2
In a bowl, mix the chopped walnut and almond with the all-purpose flour and cinnamon until evenly coated.
3
Pour the melted butter over the nut mixture and stir until the crumbs clump together and hold when pressed.
4
Press the mixture firmly into a small 10x10cm square tin or shape into 4 compact little stacks on the lined sheet.
5
Bake for 14-16 minutes until lightly golden and fragrant, then set the tray on a wire rack.
6
While the pastry bakes, warm the honey, water and lemon juice together in a small pan over low heat for 2 minutes to make a thin syrup; do not boil hard.
7
As soon as the baked pastry comes out of the oven, spoon the warm honey syrup evenly over the top so it soaks in.
8
Let the pastry cool completely and firm up for at least 20 minutes before cutting into 4 small pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g finely chopped walnut
- 0.4 oz10g finely chopped almond
- 0.5 oz14g all purpose flour
- 0.3 oz8g melted butter
- 0 oz1g cinnamon ground
- 0.6 oz16g honey
- 0.4 oz12g water
- 0.1 oz4g lemon juice
