Turkish · Dessert
Walnut Syrup Pastry
A low-carb reworking of the classic Turkish walnut pastry, with a buttery almond-flour shell, a cinnamon-spiced walnut filling and a light allulose syrup poured over the hot pastry so it soaks in exactly as the sugar-syrup original does, without the carb load.
$2
20 minsPrep
24 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
551Calories
12.4gProtein
53.4gFat
28.8gCarbs
2gSugar
5.8gFiber
156mgSodium
137mgChol
15.5gSat Fat
377mgPotassium
142mgCalcium
2.1mgIron
0.2mcgVitamin B12
1.1mgVitamin C
0gPolyol
17gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Tea (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 170°C (340°F). Mix almond flour, melted butter (35g) and egg yolk into a soft dough; divide in two and press each half into a 8cm individual tart tin, building up the sides to form a shell.
2
In a small bowl combine the chopped walnuts, 18g allulose and cinnamon.
3
Divide the walnut filling between the two shells, pressing down gently and leaving no gaps at the edges.
4
Brush the exposed pastry edges with the remaining 12g melted butter to help them crisp and colour.
5
Bake for 22-25 minutes until the pastry is golden and the walnut filling is fragrant and lightly toasted.
6
While the pies bake, warm the water, 16g allulose and lemon juice in a small pan, stirring until the allulose dissolves, then simmer 2 minutes to a thin syrup; cool slightly.
7
As soon as the pies come out of the oven, spoon the warm syrup evenly over both so it soaks into the hot pastry.
8
Cool in the tins for 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g fine ground almond flour
- 1.2 oz35g melted butter
- 11 egg yolk, beaten (16g)
- 1.6 oz45g finely chopped walnut
- 0.6 oz18g allulose
- 0.1 oz2g cinnamon ground
- 0.4 oz12g melted, for brushing butter
- 0.7 oz20g for syrup water
- 0.6 oz16g for syrup allulose
- 0.1 oz4g for syrup lemon juice
