12 Serves
100 Mins
5 g
23 g
24 g
Preheat your oven to 175°C and lightly grease a rectangular baking pan with melted butter.
Ingredients, vitamins, and health benefits
Salted Butter
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin 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
39 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
138 mg / 4,700 mgSodium
326 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Combine the chopped nuts, sugar, and ground cinnamon in a bowl to create the filling mixture.
Layer the phyllo dough sheets into the baking pan, brushing each sheet generously with melted butter using a pastry brush.
Spread the nut filling evenly over the middle layers of phyllo, then continue layering the remaining sheets on top, brushing each with butter.
Use a sharp knife to cut the layered pastry into diamond or square shapes before placing it in the oven to bake until golden brown.
Pistachios
Sugar Syrup
Ground Cinnamon
Phyllo Dough
Vitamin A
146 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin 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
39 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
138 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
12 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
12
g29
g5
g
French
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g