Cinnamon Walnut Wafers
4 people added this to their Recipe Box
This recipe makes 10 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 129 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 83 mg |
| %RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 4 |
| folate | 5 |
Crispy phyllo triangles are a snap to make and a great way to use up leftover pastry. Enjoy the wafers with vanilla ice cream, chocolate mousse or juicy chopped sliced fruit.
Ingredients
Preparation
On rimmed baking sheet, toast walnuts in 350°F (180°C) oven or toaster oven until fragrant, about 7 minutes. Let cool.
In food processor, chop together walnuts, sugar, cinnamon, and cardamom until powdery. Set aside.
Line the rimless backing sheet with parchment paper. Place 1 sheet of phyllo on paper; cover remaining phyllo with damp towel to prevent from drying out. Brush phyllo with butter; sprinkle with one-third of the nut mixture. Top with second sheet of phyllo; brush with butter. Sprinkle with half remaining nut mixture. Top with remaining sheet of phyllo, brush with remaining butter. Sprinkle with remaining nut mixture.
Cut stack in half crosswise; stack on top of other half. Place parchment paper over stack; place another baking sheet on top to press layers together. Refrigerate until firm, about 10 minutes.
Transfer stack to cutting board. Using ruler and sharp knife, cut stack crosswise into five 3-inch (8 cm) wide strips. Cut each strip diagonally in hal to form long triangles.
Return to baking sheet, leaving 1/2 inch (1 cm) between each. Cover with parchment paper and baking sheet. Bake in centre of 350°F (180°C) oven until crisp and golden, about 15 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 3 days.)
In food processor, chop together walnuts, sugar, cinnamon, and cardamom until powdery. Set aside.
Line the rimless backing sheet with parchment paper. Place 1 sheet of phyllo on paper; cover remaining phyllo with damp towel to prevent from drying out. Brush phyllo with butter; sprinkle with one-third of the nut mixture. Top with second sheet of phyllo; brush with butter. Sprinkle with half remaining nut mixture. Top with remaining sheet of phyllo, brush with remaining butter. Sprinkle with remaining nut mixture.
Cut stack in half crosswise; stack on top of other half. Place parchment paper over stack; place another baking sheet on top to press layers together. Refrigerate until firm, about 10 minutes.
Transfer stack to cutting board. Using ruler and sharp knife, cut stack crosswise into five 3-inch (8 cm) wide strips. Cut each strip diagonally in hal to form long triangles.
Return to baking sheet, leaving 1/2 inch (1 cm) between each. Cover with parchment paper and baking sheet. Bake in centre of 350°F (180°C) oven until crisp and golden, about 15 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 3 days.)
Source : Canadian Living Magazine: April 2005
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