Mediterranean Diet Pistachio Pastry
Indulge in the irresistible flavors of this Mediterranean Diet Pistachio Pastry, a perfect fusion of crisp, flaky phyllo dough and a luscious spiced pistachio filling. Packed with nourishing, wholesome ingredients like pistachios, honey, and fragrant cinnamon, this recipe is a Mediterranean-inspired treat that feels both decadent and light. Each golden triangle is brushed with a delightful honey-lemon syrup for a hint of tangy sweetness, making these pastries ideal for a sophisticated dessert or an afternoon snack. With straightforward preparation and just 30 minutes of prep time, this recipe delivers bakery-quality results straight from your oven. Impress your guests or elevate your tea time with these delightful Mediterranean pistachio treats!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 100 grams Unsalted butter
- 150 grams Pistachios, shelled
- 4 tablespoons Honey
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 50 milliliters Water
Instructions
Preheat the oven to 180°C (350°F) and grease a baking tray.
Melt the unsalted butter in a small saucepan over low heat and set aside.
Finely chop the pistachios or pulse them in a food processor until they resemble coarse crumbs.
In a medium bowl, combine the chopped pistachios, 2 tablespoons of honey, ground cinnamon, ground cloves, and lemon zest. Mix well and set aside.
On a clean, flat surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have a stack of 4 buttered sheets.
Cut the phyllo stack lengthwise into three equal strips.
Place 1 tablespoon of the pistachio filling at one end of each strip. Fold the corner of the dough over the filling to form a triangle. Continue folding the strip in a triangular manner, brushing with butter after each fold, until you reach the end of the strip.
Repeat the stacking, cutting, filling, and folding process with the remaining phyllo sheets and filling.
Arrange the pastries on the prepared baking tray, brush them with a little more butter, and bake in the preheated oven for 20-25 minutes or until golden brown and crisp.
While the pastries bake, combine the remaining 2 tablespoons of honey, fresh lemon juice, and water in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Remove from heat and let cool.
Once the pastries are done, remove them from the oven and allow them to cool slightly. Brush each pastry with the honey-lemon syrup and serve warm.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 80.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1829 mg | 39% | |
*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.
