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Nutrition info - Recipes

Greek Pastry

If you're a fan of baklava, you'll go nuts over a new take on a traditional Greek favorite. One thing is for sure -- this decadent dessert won't go to waste. In fact, you'll be hardpressed to even find a crumb.


Greek Pastry

Ingredients

For 1 people

  • 1 cup(s) pistachios
  • 1 cup(s) walnuts
  • 1 cup(s) hazelnuts
  • 1 cup(s) almonds
  • 1 cup(s) chopped dates
  • 1 egg
  • 2 tablespoon(s) melted butter
  • 1 cup(s) granulated sugar
  • 1 1/2 teaspoon(s) cinnamon
  • 1 teaspoon(s) nutmeg
  • 1/2 teaspoon(s) cloves
  • 2 floz brandy
  • 1 zest and juice of 1 orange
  • 1 tablespoon(s) zest of lemon
  • 1/2 teaspoon(s) salt
  • 1 box phyllo dough
  • 1/2 cup(s) (1 stick) butter, melted
  • 2 cup(s) granulated sugar
  • 24 floz water
  • 5 teaspoon(s) whole cloves (4-5 cloves)
  • 1 (4-inch ) cinnamon stick
  • 1 tablespoon(s) zest of 1 lemon
  • 4 floz brandy

Directions

  1. Combine nuts, dates, egg, butter and sugar in food processor. Pulse until nuts are broken up and mixture holds together. Place in work bowl with cinnamon, nutmeg, cloves, brandy, orange juice and zest, lemon zest and salt and combine.
  2. Cut phyllo in half to form a stack of rectangles. Each pastry will use three sheets. Brush butter lightly on the 3 sheets. Place 1/4-cup nut mixture on bottom of phyllo sheets. Tuck edges in (1/2-inch on each side) and roll up. Brush with butter and place on cookie sheet. Repeat with remaining dough. Bake 15-20 minutes in 350-degree oven, or until lightly browned.
  3. In small saucepot combine sugar water ingredients. Simmer 15 minutes. Place cooled pastries in a pan with edges, fit snuggly together. Pour warm sugar water over pastries. Allow soaking up all liquid, turning if necessary. Refrigerate to help set, if needed. Slice and serve with fresh fruit whipped cream.

Nutrition facts

  • Kcal: 7333.65 kcal
  • Fibers (g): 73.5g
  • Sodium (mg): 2753.76mg
  • Carbs: 907.79g
  • Fat: 357.44g
  • Saturated fat (g): 102.02g
  • Proteins: 99.06g