Low Fat Pistachio Pastry
Indulge guilt-free with this Low Fat Pistachio Pastry recipe, a delightful blend of flaky phyllo dough and naturally sweet, protein-packed pistachio filling. Perfect for health-conscious dessert lovers, these pastries are lightened up with non-fat Greek yogurt and a touch of honey, bringing creaminess and sweetness without excess fat. The toasted pistachios are complemented by fragrant cinnamon, refreshing lemon zest, and warm vanilla extract for a balanced flavor profile. A simple egg wash ensures golden, crispy layers, while the prep and bake time of under an hour make this recipe ideal for quick yet impressive treats. Serve these pastries slightly warm for the ultimate guilt-free indulgence that pairs perfectly with a cup of tea or coffee.
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Recipe Information
Ingredients
- 10 sheets phyllo dough sheets
- 100 grams unsalted pistachios
- 100 grams non-fat Greek yogurt
- 3 tablespoons honey
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 egg white
- 2 tablespoons low-fat milk
- 0.5 teaspoon ground cinnamon
- cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Lightly toast the unsalted pistachios in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant. Set aside to cool.
Once cooled, finely chop the pistachios or pulse in a food processor until coarsely ground.
In a medium bowl, combine the ground pistachios, non-fat Greek yogurt, honey, lemon zest, vanilla extract, and ground cinnamon to create the filling. Mix well.
Lay out one sheet of phyllo dough on a clean surface and lightly spray with cooking spray. Place another sheet on top and repeat until you have a stack of 5 sheets.
Cut the stacked phyllo sheets into 4 equal squares.
Place a tablespoon of pistachio filling in the center of each square and fold the corners towards the center to form a pastry, pressing lightly to seal.
Repeat the process with the remaining phyllo sheets and filling to create a total of 8 pastries.
In a small bowl, whisk together the egg white and low-fat milk to create an egg wash.
Lightly brush each pastry with the egg wash.
Place the pastries on a non-stick baking sheet or a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 64.5 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 257 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
