Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sweet Syrup: (See recipe below)
- 1/2 package (16 oz.) frozen filo dough, completely defrosted
- 1/4 cup unsalted butter, melted (optional)
- Filling
- 1/2 cup almonds or pistachios, pulverized in food processor with
- 1/3 cup sugar
- Glaze
- 1 egg, beaten
- sugar
Directions
Prepare the syrup in advance and chill in the refrigerator.
Combine the filling ingredients.
Preheat the oven to 375 degrees F. Grease 1 or 2 baking sheets.
Cut the filo in half crosswise and again in half, stacking the covering with a slightly dampened towel to prevent drying. Lay 2 rectangles on your work surface with the shorter sides facing you, and brush lightly with melted butter.
Place a rounded tablespoon of the filling in a line across the shorter side of filo that faces you. Fold the longer edges of the pastry inward, sealing in the sides of the filling, and roll the pastry up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with remaining dough.
Brush the tops of the pastries lightly with a bit of beaten egg and sprinkle with sugar.
Bake for 15 to 20 minutes, until golden brown.
Dip the warm fingers into cool Sweet Syrup and arrange on a serving tray. Serve at room temperature.
Category:Afghan Recipes
Category:Afghan Desserts