Mediterranean Diet Almond Pastry
Indulge in the irresistible flavors of the **Mediterranean Diet Almond Pastry**, a wholesome and delicious blend of tradition and health. This recipe combines crispy whole wheat phyllo dough with a luscious almond filling, sweetened with honey and infused with fragrant notes of cinnamon, lemon zest, and fresh mint. Lightly brushed with extra virgin olive oil, this oven-baked treat is golden and flaky, offering a satisfying texture that pairs beautifully with its nutty and aromatic interior. Perfect for Mediterranean diet enthusiasts, this pastry is a delightful balance of natural sweetness and savory undertones, enhanced by a drizzle of honey for a finishing touch. With a prep time of just 25 minutes, it’s an elegant yet approachable dessert or snack ideal for gatherings or everyday indulgence.
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Recipe Information
Ingredients
- 8 sheets whole wheat phyllo dough sheets
- 200 grams almonds
- 80 ml honey
- 60 ml extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 5 grams fresh mint leaves
- 0.25 teaspoon sea salt
- 50 ml water
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the almonds until they are coarsely chopped. You want a mix of some fine and some larger pieces for texture.
In a small saucepan, combine honey, water, and 1 tablespoon of olive oil. Heat over low heat, stirring until the honey is fully dissolved. Remove from heat and stir in cinnamon, lemon zest, chopped mint leaves, and salt. Set aside to cool slightly.
Lay a sheet of whole wheat phyllo dough on a clean surface. Lightly brush it with the remaining olive oil. Place another sheet on top and repeat until all 8 sheets are stacked and brushed with oil.
Spread the almond mixture over the top phyllo sheet, leaving a 1-inch border around the edges.
Carefully roll the phyllo sheets into a tight log, starting from the edge nearest to you. Secure the ends by tucking them underneath the roll.
Place the rolled pastry onto a baking sheet lined with parchment paper.
Using a sharp knife, score the top of the pastry into serving sizes, cutting only partially through the roll. This will make it easier to slice after baking.
Brush the top with a little more olive oil and bake for 25-30 minutes or until the pastry is golden and crispy.
Remove from oven and let it cool for a few minutes before cutting along the scored lines to serve.
Drizzle a bit more honey on top before serving, if desired, for added sweetness.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 73.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 263 mg | 6% | |
*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.
