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8 Serves
84 Mins
Preheat your oven to 190°C and prepare the pastry cream filling by whisking the cream and thickening agents in a saucepan over medium heat until smooth and thickened.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
75 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
340 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
20 g / 20 gCholesterol
160 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Layer the phyllo sheets on a baking sheet, brushing each layer generously with melted butter to ensure a crispy texture.
Cut the layered phyllo into squares, place a dollop of the prepared pastry cream in the center of each, and fold the corners to create a triangular shape.
Bake the pastries in the oven until golden brown and crisp, approximately 25 to 30 minutes.
Remove from the oven and immediately pour the prepared sugar syrup over the hot pastries, then garnish with crushed pistachios.
10
g66
g20
g
French
Australian