Ingredients for approx. 12 pieces:
80 g butter
100 g grated coconut
100 g agave syrup
50 g liquid honey
25 g chopped pistachios
1 roll of fillo dough (from the refrigerated section, 8 sheets of it).
Also:
Powdered sugar, coconut flakes and chopped pistachios for sprinkling.
Preparation:
1. Melt teh butter.
2. Mix coconut flakes with agave syrup, honey, pistachios and 30 g butter.
3. Grease a small springform pan (20 cm diameter).
4. Brush fillo dough sheets with the remaining butter. Place 2 pastry sheets in the mold, let the edges of the dough hang over the pan, then spread a third of the coconut mixture on top. Continue in this manner until all is used. Loosely fold the overhanging fillo dough over the filling.
5. Bake in a preheated oven at 200 degrees (gas mark 3-4, convection oven 180 degrees) for about 20-25 minutes. Carefully remove the cake from the pan and sprinkle with powdered sugar, coconut flakes and pistachios. Eat fresh.
Preparation time approx. 45 minutes
Nutritional values per piece approx.:
Calories: 146
Joule: 611
Protein: 2,3 g
Fat: 8,2 g
Carbohydrates: 16 g
(FoodCentrale by ddp images)
