Greek · Dessert
Honey Walnut Pastry Bites
A lightened take on Greek honey-walnut pastries, swapping most of the butter and syrup-soaking for a measured honey glaze so the walnut-studded little cakes stay rich-tasting but sit far lighter than the classic version.
$1
15 minsPrep
13 minsCook
38 minsTotal
EasyLevel
Nutrition per serving
207Calories
4.8gProtein
13.3gFat
19.5gCarbs
7.1gSugar
2.4gFiber
36mgSodium
9mgChol
3.1gSat Fat
121mgPotassium
27mgCalcium
1.1mgIron
0mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
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 walnuts, oat flour, all-purpose flour and cinnamon together.
3
Melt the butter and stir it into the walnut mixture along with the lightly beaten egg white until a stiff, slightly sticky dough forms.
4
Divide the dough into 4 equal portions and press each into a small flat round or triangle, about 1cm thick, on the lined baking sheet.
5
Bake for 12-14 minutes until golden at the edges, then transfer to a wire rack.
6
While the pastries bake, warm the honey, water and lemon juice together in a small pan over low heat for 2 minutes until syrupy; do not boil hard.
7
Spoon the warm honey syrup evenly over the hot pastries as soon as they come out of the oven, letting it soak in.
8
Cool for at least 10 minutes before serving so the syrup sets slightly into the pastry.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g chopped walnut
- 0.7 oz20g oat flour
- 0.4 oz10g all purpose flour
- 0.3 oz8g melted butter
- 0.6 oz16g honey
- 0.4 oz12g water
- 0 oz1g cinnamon ground
- 1/31/3 egg whites, lightly beaten (10g)
- 0.1 oz4g lemon juice
