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6 Serves
64 Mins
Prepare the filling by combining the almond cream, toasted sesame seeds, and a pinch of salt and pepper in a mixing bowl.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
163 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
252 mg / 1,250 mgPotassium
364 mg / 4,700 mgSodium
131 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Roll out the pastry dough on a clean surface and cut into squares, then place a spoonful of the almond-sesame mixture in the center of each.
Fold the dough squares into triangles, sealing the edges firmly, and brush with a light coating of olive oil.
Arrange the pastries on a baking sheet and bake in a preheated oven until golden brown and crispy.
0
g42
g10
g
British
Egyptian