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Ингредиенты
- 1 lb Phyllo dough sheets
- 3/4 c. Unsalted butter, melted
- 1/2 c. Minced pistachio nuts, opt.
- 2 x Egg whites
- 1/2 c. Caster sugar
- 2 c. Coarsely grnd walnuts
- 2 c. Coarsely grnd almonds
- 1 tsp Rose water
- 2 c. Granulated sugar
- 1 1/2 c. Water
- 1 tsp Lemon juice
- 1 tsp Orange flower water
- 1 tsp Rose water
Инструкции
- Stack 10 sheets phyllo on a flat surface, keeping remainder covered with a dry, then a damp tea towel.
- Brush top sheet of stack with butter, lift sheet and replace on stack buttered side down. Brush top with butter, lift top two sheets and turn over on stack. Repeat till all 10 sheets are buttered, lifting an extra sheet each time. Top and bottom of finished stack should remain unbuttered.
- With kitchen scissors cut buttered stack of phyllo into approximately 10 cm (4 inches) squares. Stack and cover. Prepare remainder of phyllo.
- Depending on size of phyllo sheets, you may have fewer than 10 left at the end. Halve sheets if necessary to give 10 layers.
- Beat egg whites till stiff and beat sugar in gradually. Mix in nuts and rose water.
- Butter top of phyllo square and place a tablespoonful of nut mix in the centre. Gently squeeze into a lily shape, with four corners of square as petals and filling in centre.
- Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish. Repeat with remaining ingredients, placing finished pastries close together in dish.
- Bake in moderate oven for 30 min, reduce to slow and cook for further 15 min.
- Meanwhile dissolve sugar in water over heat, add in lemon juice and orange water and bring to the boil. Boil for 15 min, stir in rose water and cold.
- Spoon cold thick syrup over warm pastries. Leave till cold and sprinkle pistachio nuts in centres of pastries if you like.
- Note: If you are not used to working with phyllo pastry, then it is advisable to fill and shape the first lot of buttered squares before going onto the nest lot. The butter firms fairly quickly and it could be difficult to shape the pastries if the buttered sheets are left for a time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 355 | |
| Calories from Fat 197 | 55% |
| Total Fat 22.81g | 29% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 19mg | 1% |
| Potassium 144mg | 4% |
| Total Carbs 37.39g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 34.21g | 23% |
| Protein 3.94g | 6% |
