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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk. This should now be a smooth dough. | 2. Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water. | 3. Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin). Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture. Then pull up the sides and seal in a 'twist' and the top - like a little bag. Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top. (or just a few small holes if you want.). | 4. Repeat step 3 with remaining dough and mixture. | 5. Bake at about 180C for about 10 - 15 minutes until VERY light brown. (they should still be soft and will harden up as they cool.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
butter	100			8550.0	392.85	267.15	720.0
sugar	2	tablespoons		18.354	4.5908	0.0	0.0
rose water	1	tablespoon		0.0	0.0	0.0	0.0
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
pistachio nut	100		shelled	68880.0	3341.91	2479.68	5574.36
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
rose water	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.