12 Serves
82 Mins
Prepare the nut filling by grinding almonds and mixing with sugar and a hint of rose water.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
182 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Layer the phyllo dough sheets in a baking pan, brushing each layer with melted butter.
Spread the almond filling evenly over the dough layers and top with remaining phyllo sheets, brushing with butter.
Cut the pastry into diamond shapes and bake in the oven until golden brown.
9
g36
g19
g.jpg&w=3840&q=75)
Tunisian