12 Serves
77 Mins
Prepare the nut filling by grinding almonds and mixing them with sugar and a hint of cinnamon in a large bowl.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
71 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
213 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
6 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Layer the phyllo dough sheets in a baking pan, brushing each sheet generously with melted unsalted butter using a pastry brush.
Spread the nut filling evenly over the buttered phyllo layers, then top with remaining phyllo sheets, brushing each with butter.
Use a sharp knife to cut the pastry into diamond shapes before placing the pan in the oven to bake until golden brown.
3
g30
g13
g
Danish
