Nut Flutes

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the syrup, put honey, 200 millilitres of water, 250 grams of sugar, orange peel, orange juice and cinnamon stick in a pot. Bring to the boil, stirring several times, let it boil down for 20 to 30 minutes at low heat. Remove from the stove and let it cool down. For the filling, finely grind the walnuts in the universal chopper. Finely chop the pistachios.

2. 2

   Place nuts, almonds, pistachios, 100 grams of sugar, four to five tablespoons of syrup and eggs in a bowl and mix with a fork. Let the dough sheets rest for ten minutes at room temperature. Melt the butter. Place a slightly damp tea towel (well squeezed) on the work surface, unroll the dough sheets, place five dough sheets on top of each other and brush each one with butter. Cut into nine squares (each 10 by 10 centimetres). Roll up the remaining five dough-sheets again and fold them in. Spread half of the filling on the squares and roll up from one corner, brush with butter. Spread the rest of the pastry sheets with the remaining filling in the same way. Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30 minutes.

3. 3

   Roll up the remaining five dough-sheets again and fold them in. Spread half of the filling on the squares and roll up from one corner, brush with butter. Spread the rest of the pastry sheets with the remaining filling in the same way. Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30 minutes. Remove from the oven, place on a rack and allow to cool. Arrange the nut flutes on a plate decorated with fig, syrup, mint and chopped pistachios

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
310 kcal

CARBS
36 g

FATS
17 g

PROTEINS
5 g