4 Serves
99 Mins
Finely grind the pistachios using a food processor until they reach a coarse, sandy texture.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
4 mg / 1.7 mgFolate
171 µg / 400 µgCalcium
249 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
287 mg / 420 mgPhosphorus
1167 mg / 1,250 mgPotassium
2373 mg / 4,700 mgSodium
374 mg / 2,300 mgZinc
5 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
In a mixing bowl, combine the ground pistachios with the pistachio cream to create a thick, spreadable filling.
Gently pull apart the kataifi dough and brush it thoroughly with melted unsalted butter to ensure even browning.
Lay out the buttered dough, spread the pistachio mixture along one edge, and roll it tightly into a cylinder.
Place the rolls on a baking sheet and bake in the oven until the exterior is crisp and golden brown.
1
g38
g10
g.jpg&w=3840&q=75)
Korean
French