12 Serves
122 Mins
Prepare the almond filling by grinding almonds and mixing them with sugar and a splash of orange blossom water in a mixing bowl.
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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
16 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
112 mg / 4,700 mgSodium
52 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
23 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Cut the phyllo dough into long strips and place a small portion of the almond filling at one end of each strip.
Fold the dough strips into triangles, sealing the edges with a little water or egg white to ensure they stay closed during frying.
Heat vegetable oil in a deep-frying pot to 175°C and fry the triangles until they are golden brown on both sides.
Remove the pastries with a slotted spoon and immediately dip them into a warm honey syrup, then let them drain on a wire rack.
3
g30
g13
g
Danish
