You can make super creamy vegan pesto potato salad in the Instant Pot pressure cooker. This potato salad is bright, herby and full of flavour!
It tastes great chilled or at room temperature alongside your favourite summer BBQ favourites! It is naturally gluten-free, egg-free and plant-based.
- New Potato Salad with Basil Pesto (no mayo potato salad)
- Why use the Instant Pot to make potato salad?
- Why you should make this pesto potato salad
- Ingredients for pesto potato salad
- Red Pesto Potato Salad
- How to make Easy Pesto Potato Salad in the Instant Pot
- Pesto Potato Salad (stovetop)
- How to keep the pesto bright green
- What to serve with Pesto Potato Salad
- How do you store Potato Salad
- FAQs
- Other Crowd Pleasing Summer Salad Recipes
New Potato Salad with Basil Pesto (no mayo potato salad)
Buttery new potatoes are coated in a dreamy herby basil pesto. This mayo-free potato salad is quick to make, tastes amazing and is also healthier than creamy potato salads.
I bought a potted basil plant in back in the spring and now it is overflowing with fragrant basil! Perfect for making loads of pesto!
This potato salad can be considered healthy as boiled potatoes are rich in nutrients. The dressing is made from fresh herbs and nuts. Potatoes are also budget-friendly and are easy to find throughout the year.
I have always been a fan of pasta salads but homemade potato salads are relatively new for me. Since making Instant Pot Greek Potato Salad , I’ve been exploring different vegan/vegetarian potato salad recipes.
It isn’t a summer spread without a potato salad! In Britain, potato salad is customary at a salad buffet or picnic. Back in the day, potato salad coated in mayonnaise and sour cream was probably the only one of two veggie options available.
Nowadays, potato salad recipes are so inventive and packed with all kinds of delicious flavours and dressings.
Why use the Instant Pot to make potato salad?
If you’re a proud owner of an instant pot or pressure cooker, then you’ll be on the hunt for different Instant Pot recipes .
But why use the Instant Pot to cook potatoes rather than the stove?
It seems a bit OTT to use a pressure cooker in this case but it definitely has its benefits.
It is convenient to load up the Instant Pot, press a couple of buttons, and set a time. I can walk away from the stove to get on with other things.
It isn’t just about time as using the pressure cooker doesn’t necessarily save time but it is more convenient. My Instant Pot remains on the worktop at all times ready for its (almost) daily use.
The Instant Pot is also designed to be energy efficient. Now I haven’t done the maths here but I like to think that using it saves me some money overtime!
For example, I can prepare a large batch of potatoes in the Instant Pot for potato salads, roast potatoes, mashed potatoes, breakfast potatoes … all ready for use.
Why you should make this pesto potato salad
Perfect for potato lovers – can’t get enough of potatoes in your life? Include this amazing baby potato and pesto salad in your repertoire
Budget-friendly
Vegan and naturally plant-based
egg-free
no mayo potato salad
gluten-free
can be prepped ahead of time
easy to scale the recipe up or down
crowd-friendly
can easily be made nut free – simply avoid adding nuts to the pesto
Basically, this recipe can easily serve a lot of people or even a single person and it is easy to put together. Win-win.
Ingredients for pesto potato salad
Full ingredients with measurements are available in the recipe card below at the end of this post
Potatoes – I have used new potatoes which hold their shape well when cooked. Waxy potatoes are best for instant pot potato salads particularly jersey royals or fingerlings.
Try to cook the potatoes whole if they are small enough – cooking potatoes whole helps retain flavour and prevents the potato from becoming waterlogged.
I have halved my potatoes as they were quite big.
Cook potatoes until fork tender and then allow to cool
Optional extra:
for a Pesto Potato Salad with green beans , you can add either fresh or frozen trimmed green beans.
Ingredients for Creamy Basil Pesto
Basil – use plenty of fresh basil for this recipe. If you do not have basil or only have a small amount, you can bulk up the pesto with parsley or even kale. See my vegan kale pesto recipe or Parsley Pesto . Try adding avocado to the blender for creamy yet silky smooth pesto.
You can also use store-bought pesto for ease but homemade pesto will definitely taste fresh!
Pine nuts – instead of pine nuts, you could also add cashew nuts, almonds or pistachio (I have added a spoon full of pistachio nuts too)
Yogurt – use either vegan yogurt or plain Greek yogurt if you want to make a vegetarian potato salad
Nutritional yeast – if you have it then nutritional yeast lends cheesy, nutty flavours. It also boosts the nutritional value of the recipe
Lemon – use either fresh or bottled
Garlic – use fresh cloves where possible
Extra virgin olive oil
Salt
Black pepper
Optional:
You can also add vegan mayo, salad cream or sour cream (will be vegetarian not vegan) to the pesto for creamy flavours in replacement of the yogurt
Red Pesto Potato Salad
If you want to make this using red pesto then you absolutely can!
Instead of the basil, substitute sundried tomatoes or semi-dried tomatoes to make a red pesto. Add to the potatoes as in this recipe.
How to make Easy Pesto Potato Salad in the Instant Pot
Full printable recipe in recipe card below.
We start by cleaning the potatoes, if you have any sprouts on your potatoes, scrub them off with a sponge. If you’re potatoes are very green – discard!!
You do NOT need to poke holes into the potatoes before pressure cooking, they should not burst!
Then pour a cupful of tap water in the liner of the Instant Pot and place the trivet or steamer into the inner pot.
Now arrange the potatoes in the steamer, try to keep them in a single layer as possible so all the potatoes cook evenly.
Close the lid of the Instant pot and secure the valve on sealing position. Select HIGH PRESSURE for 4 minutes or 7 minutes LOW PRESSURE.
Once done, release the pressure manually, remove steamer or trivet (make sure you are wearing your heat resistant gloves )at this step to prevent any burns on your hands.
Allow the potatoes to cool before tossing with the pesto. Make pesto whilst the potatoes are cooling.
Now let’s make pesto by blending all the pesto ingredients (except yogurt/mayo and lemon zest) in a blender. Blend until you get a fairly smooth consistency.
Combine well with yogurt/mayo.
From here we move the cooled potatoes in to a large mixing bowl and add the pesto.
We gently stir the potatoes with a big spoon or toss until all the potatoes are well coated with pesto. If you would like extra kick and freshness add freshly ground black pepper and some lemon juice.
Top it up with lightly toasted pine nuts, lemon zest and fresh basil leaves.
Imagine that. In just these three easy and simple steps we have the most vibrant pesto potato salad ready to be served up. This has truly got to be one of the best yet easiest summertime recipes!
Pesto Potato Salad (stovetop)
You still can made delicious pesto potato salad even if you don’t own an instant pot.
Start by filling a pot or pan with cold tap water
Add potatoes straight to the pan (vegetables that grow underground start off cooking in cold water).
Add pinch of salt, and bring the water to boil and cook them 15-20 minutes until soft through or fork tender.
Once potatoes are cooked, drain the water and run under cold water to cool them down and prevent further cooking.
How to keep the pesto bright green
You can blanch basil leaves just 15-20 seconds in salted boiling water then add them to an ice bath for 30 seconds.
Remove, squeeze out of all the water then make pesto as usual. Blanching deactivates the enzyme that causes brownness however basil looses a tiny bit of flavours.
Alternatively, make the pesto just before use and use plenty of lemon juice.
Add pesto to cooled potatoes to also prevent browning.
What to serve with Pesto Potato Salad
This potato salad is best served cold for picnics, BBQs, garden parties or potlucks.
Potato salad goes great with other BBQ food such as burgers, sausages or grilled vegetables
I serve potato salad alongside Instant Pot Stuffed Peppers and Falafel.
How do you store Potato Salad
Pesto Potato salad is best eaten on the day or one day later.
Store in an airtight container and keep in the fridge. You can also prepare the pesto and potatoes and keep them separate. Assemble prior to serving.
Do not leave potato salad out for long periods of time as potatoes can spoil quickly.
Yes you can! Pesto is delicious on potatoes. The potatoes should be either at room temperature or cold before tossing through the pesto
You can. Cook the potatoes and store in the fridge when cooled. Either prepare the pesto and store or mix with the potatoes, or make the pesto on the day of serving.
The pesto recipe is easily customisable. If pine nuts are not available or any other reason why you can’t have it, use walnuts, pistachio, cashews, almonds, pecan, macadamia or hazelnuts. Sometimes we like to add sunflower, pumpkin, sesame or hemp seeds too.
The good thing about waxy potatoes is that they don’t become too waterlogged therefore are safe to cook without a trivet.
Prior to cooking otherwise inside can stay raw and the outside overcooks
Yes, you can use store-bought green pesto. Look for vegan varieties.
Other Crowd Pleasing Summer Salad Recipes
Instant Pot Chickpea Salad with Creamy Avocado Dressing
DIY Mediterranean Orzo Pasta Salad in Instant Pot
Vegan Watermelon Carpaccio Salad with Tahini
Watermelon Mojito Salad
Grilled Corn, Nectarine and Mixed Beans Salad
Mango, Avocado, Black Beans and Corn Salad with Lime Dressing
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Best Pesto Potato Salad Instant Pot
Equipment
- 1 Instant pot
- 1 Steamer
- 1 Knife
- 1 Chopping board
Ingredients
- 1 kilogram baby potatoes
Creamy Basil Pesto
- 1 cup basil leaves fresh
- 5 tablespoon pine nuts
- 1 tablespoon pistachio nuts
- 2 tablespoon nutritional yeast or vegetarian/vegan parmesan
- 1 clove garlic
- 2 tablespoon lemon juice
- 2 tablespoon yogurt vegan or vegan mayo
- ¼ cup extra virgin olive oil
- salt
- black pepper freshly ground
Garnish (optional)
- ½ tablespoon lemon zest
- 1 tablespoon lightly toasted pine nuts
- 1 tablespoon basil leaves
Instructions
- Wash potatoes under clean running water. 1 kilogram baby potatoes
- Cut into halves. (If big cut into three or four small pieces)
- Pour 1 cup water in to the liner of the instant pot.
- Place trivet and add your potatoes and sprinkle little salt.
- Lock the lid set the timer for 4 minutes on HIGH PRESSURE.
- Once done, release the pressure manually and remove the potatoes.
- Meanwhile make pesto.
- Place all the pesto ingredients in the blender (except lemon zest and yogurt or mayo) and blend until it is smooth. 1 cup basil leaves, 5 tablespoon pine nuts, 1 tablespoon pistachio nuts, 2 tablespoon nutritional yeast, 1 clove garlic, 2 tablespoon lemon juice, 1/4 cup extra virgin olive oil, 1/2 tablespoon lemon zest, salt, black pepper
- Place cooled potatoes in a big mixing bowl. Stir in pesto and yogurt/mayo. 2 tablespoon yogurt
- Gently mix everything using a large spoon or toss to combine. Check seasoning.
- Serve in a serving bowl, garnish it with lemon zest, pine nuts and basil. 1 tablespoon lightly toasted pine nuts, 1 tablespoon basil leaves
- Consume straight away or keep in the refrigerator for later.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Best Pesto Potato Salad Instant Pot
Equipment
- 1 Instant pot
- 1 Steamer
- 1 Knife
- 1 Chopping board
Ingredients
- 1 kilogram baby potatoes
Creamy Basil Pesto
- 1 cup basil leaves fresh
- 5 tablespoon pine nuts
- 1 tablespoon pistachio nuts
- 2 tablespoon nutritional yeast or vegetarian/vegan parmesan
- 1 clove garlic
- 2 tablespoon lemon juice
- 2 tablespoon yogurt vegan or vegan mayo
- ¼ cup extra virgin olive oil
- salt
- black pepper freshly ground
Garnish (optional)
- ½ tablespoon lemon zest
- 1 tablespoon lightly toasted pine nuts
- 1 tablespoon basil leaves
Instructions
- Wash potatoes under clean running water. 1 kilogram baby potatoes
- Cut into halves. (If big cut into three or four small pieces)
- Pour 1 cup water in to the liner of the instant pot.
- Place trivet and add your potatoes and sprinkle little salt.
- Lock the lid set the timer for 4 minutes on HIGH PRESSURE.
- Once done, release the pressure manually and remove the potatoes.
- Meanwhile make pesto.
- Place all the pesto ingredients in the blender (except lemon zest and yogurt or mayo) and blend until it is smooth. 1 cup basil leaves, 5 tablespoon pine nuts, 1 tablespoon pistachio nuts, 2 tablespoon nutritional yeast, 1 clove garlic, 2 tablespoon lemon juice, 1/4 cup extra virgin olive oil, 1/2 tablespoon lemon zest, salt, black pepper
- Place cooled potatoes in a big mixing bowl. Stir in pesto and yogurt/mayo. 2 tablespoon yogurt
- Gently mix everything using a large spoon or toss to combine. Check seasoning.
- Serve in a serving bowl, garnish it with lemon zest, pine nuts and basil. 1 tablespoon lightly toasted pine nuts, 1 tablespoon basil leaves
- Consume straight away or keep in the refrigerator for later.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air fryer Baklava is one of the best-ever air fryer desserts you’ll come across! Layers of crispy filo are filled with assorted nuts and topped with salty sweet syrup. With this easy recipe, you can make perfect homemade baklava.
Surprisingly, the baklava isn’t overpoweringly sweet and makes a stunning dish to serve to and impress guests.
- What is Baklava?
- Why make baklava in the air fryer
- Baklava without honey ingredients
- Vegan Baklava
- Filling variations
- How to cut Baklava
- Tips on handling filo/phyllo pastry
- How to make easy Baklava in the Air fryer Assembly Baklava Syrup
- How to serve Air fryer Baklava
- Recipe tips for best baklava
- Recipes using baklava flavours
- FAQs
- Other delicious desserts recipes
My one true weakness is a box of baklava fresh from the sweet shop! Baklava are so moreish that I can easily polish up half the packet. The only reason I stop is because I have to remind myself that a tray of baklava is for sharing …
One of my fondest memories of baklava was when my friend brought me some baklava back from a holiday to Cyprus.
A few years back, I made eggless revani in the Instant Pot and the beauty of it was that I could make a large enough portion to enjoy! Usually there is only one semolina square in the baklava tray! Not good enough.
This recipe is easy because there is no need to make complicated baklava shapes. Simply lay out the filo sheets, butter, top with nuts and air fry! Pour over delicious salted caramel sugar syrup and serve.
The filo pastry is bought ready-made from the shop so only simple assembly of the baklava is required. Digital air fryer settings simplify the prep considerably!
I also butter every other sheet rather than every filo sheet which saves time and still yields the same incredible results.
What is Baklava?
Baklava is a sweet dish made from layers of filo pastry filled with finely chopped nuts and held together with a sugar syrup.
There is much debate over the true origins of baklava. Each country has slight variation of recipe (mostly based on the nuts)
You can find variations in Greece, Lebanon, Syria, Libya, Turkey Bosnia and Herzegovina.
Some baklava are made with phyllo pastry and some are made with shredded kataifi pastry.
A variety of baklava called Sutlu Nuriye is topped with milky syrup rather than a plain sugar syrup
Baklava is traditionally prepared and eaten for Eid-al-Fitr or served during Ramadan but nowadays it is enjoyed all year around.
Baklava comes in various shapes such as:
triangle (like samosa)
rolls (cigar)
nests
parcels
Why make baklava in the air fryer
Since I’ve discovered the air fryer , it is my go-to for pastry bakes. Whether it be chilli cheese pineapple parcels , Punjabi samosa puffs or Tandoori paneer tarte au soleil
The beauty of using the air fryer for baklava is that the phyllo pastry cooks evenly all over.
If you have a baklava craving but do not want to make a large amount, the air fryer is a great way to cook small portions. You do not need to heat up an oven for a single serving.
The air fryer also saves time in comparison to oven cooking.
The trick to make perfect air fryer baklava is to cover the baking tray tightly with foil.
You do not need to poke holes into the foil as this will still push air into the tray. You can also add baking beans or lentils on top of the foil as an extra weight.
Baklava without honey ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Phyllo/Filo pastry – this pastry is paper thin and used in Mediterranean and Middle Eastern cooking. Filo means leaf in Greek. It can be found in the frozen and fresh aisles of most supermarkets.
Nuts – I have used a mix of almonds, pistachios and walnuts but you can absolutely use one type of nut at a time
Butter – I have used unsalted butter. Ghee is an alternative
Oil – I have used sunflower but you can also use a mild olive oil or vegetable oil. Oil is optional, you can use butter or ghee alone.
Salted Caramel Syrup for Baklava
Sugar – I used demerara but you can also use soft light brown sugar
Maple syrup – use maple syrup for extra flavour
Salt – a pinch of salt brings out the sweetness
Water – regular tap water
Note – no sugar is added to the nut mixture or in the layers. The sweetness comes from the syrup only which I think is sufficient.
Vegan Baklava
You can make this baklava vegan by using dairy free butter or olive oil when layering the pastry sheets. Also make sure that syrup you prepare should be without honey.
Filling variations
Add some grated milk or dark chocolate on the nut layer for incredible chocolate baklava
Add some cream in between the layers, In turkey they add almost like a clotted cream type of cream before adding nuts.
How to cut Baklava
You will need a sharp knife and a kitchen ruler.
The best way to cut into all the layers of filo is to use short stabbing motions rather than pull the knife through. The short cuts into the filo keeps the pastry in its place. I have cut the baklava into squares but you can also cut diagonally.
Use the ruler if you want even pieces but otherwise just use your eye to cut approximately.
Tips on handling filo/phyllo pastry
With these few simple tricks, you can make baklava prep so much simpler.
Open the filo dough only when ready to use – keep the filo in its packaging until ready to handle to prevent it drying out
Once unrolled, keep covered with a damp cloth – filo dries fast so take one sheet at a time and cover fast with the cloth again
Handle it gently because it can easily break.
How to make easy Baklava in the Air fryer
Full printable recipe in recipe card below.
Ensure you are using a baking tray that will fit the air fryer tray.
Blend your nuts using a food processor – the nuts should be finely chopped but not powdered.
Whisk together the oil and melted butter or ghee.
Assembly
Prepare the filo pastry by measuring it out – cut into a size that will fit into the tray. Keep the pastry covered until you are ready to use.
Brush a thin layer of the butter mixture onto the tray and add the first layer of filo to the base. The oil prevents the pastry from slipping or shifting around.
Add an extra layer of filo and brush with more butter. Add around 10-12 sheets, brushing butter every second sheet.
Sprinkle over a layer of nuts and pour over a little butter. Continue to stack the filo and brushing butter. You can either do a single nut layer or two layers of nuts.
Do not worry if all the filo sheets are not all the same size, you can overlap them and seal together with butter.
Gently cut the baklava into squares or diamonds.
Pour over the remainder of the butter so that it sinks in between the cuts.
Cover the baking tray tightly with oven-safe foil. Do not poke holes into the foil. You can add some baking beans on top of the foil to secure it down further
Place in the air fryer basket. Set the air fryer onto bake at 190C for 25 minutes.
Whilst the baklava is in the air fryer, prepare the salted caramel sugar syrup.
Baklava Syrup
Add the sugar, water and maple syrup to a saucepan. Gently stir until the sugar has melted. Boil for around 2-3 minutes and turn off the heat. Add a pinch of sea salt.
Take the baking tray out of the air fryer when the timing is up. The filo should be golden. Do not leave the tray in the air fryer once the time is up as the air fryer remains hot and will continue cooking.
Pour the syrup over the baklava whilst both or (at least one) are still warm. You’ll be able to hear that hissing bubbly sound.
Leave the baklava aside for a few hours or overnight before serving.
Serve!
How to serve Air fryer Baklava
Coffee – Baklava is best served alongside a strong coffee or tea as a snack but it can also be served as a dessert.
Ice cream – As a delightful dessert serve baklava with vanilla or pistachio ice-cream after a spicy meal.
Chocolate – You can’t go wrong with a drizzle of chocolate, toffee sauce or heavy cream.
There is no rule on whether baklava should be served warm or room temperature so it really depends on your preference.
Usually once the sugar syrup is poured over the pastry, the baklava is left to sit for a few hours to soak and so will naturally be at room temperature.
Recipe tips for best baklava
If using frozen phyllo pastry, ensure it is fully defrosted before using it. Keep it in the fridge overnight.
Bring it to room temperature before handling it.
Carefully butter the phyllo sheets, don’t rush and gently brush it up. Ensure to brush butter/oil from end to the end for full coverage, and extra on the very top. This is so it won’t dry out.
Either keep baklava hot or syrup hot before pouring syrup to achieve best results.
Recipes using baklava flavours
We are currently working on a brand new recipe that involves baklava, stay tuned ! Baklava Barfi
Baklava Cake
Baklava stays fresh for a week, after that it may loose its crispiness.
Baklava is not gluten-free as it is made with phyllo dough which is made with wheat flour.
Yes, you can. If you like to enjoy your baklava warm, you can heat your cooked baklava in the oven. Keep the temperature of the oven very low and keep in mind that you are only reheating the baklava not baking it a second time. Or just microwave for a few seconds in the microwave on low power.
Yes, baklava freezes well. Freeze in a freeze safe container or in the baking tray. Thaw by leaving out at room temperature.
Make baklava with a cream cheese filling instead of adding nuts.
Your baklava is hard because you may did not soak them in syrup while it was fresh out of the oven/air fryer. The syrup melts when you pour it on hot baklava, and creates the perfect tender texture.
Other delicious desserts recipes
Kataifi pastry nests (sutarfeni)
Rose, Lemon and Pistachio semolina cake
Rose and Pistachio Cream (shrikhand) horns
Eggless Gulab jamun Mix Cake
Egg free Mille Feuille with white chocolate and saffron yogurt
Air fryer Grilled Pineapple
Pumpkin Scones Air fryer
Air fryer recipes
Air fryer Chestnuts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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BEST AIR FRYER BAKLAVA (SALTED CARAMEL)
Equipment
- 1 Air fryer
- 1 baking dish 8"x8" square
- 1 Sharp knife
- 1 small pan
- 1 silicon brush
Ingredients
Pastry
- 20 sheets phyllo pastry also known as Filo pastry
- 100 grams butter unsalted
- 40 ml vegetable oil or sunflower oil
- 1 cup nuts walnuts, pistachio, almonds and cashews
- ½ teaspoon salt
Salted caramel syrup
- 50 grams light brown sugar or demerara sugar
- 150 ml maple syrup
- ½ teaspoon sea salt
- 225 ml water
Instructions
- First make syrup by mixing all the salted caramel syrup ingredients in a pan. 50 grams light brown sugar, 150 ml maple syrup, 1/2 teaspoon sea salt, 225 ml water
- Bring it to boil and simmer for 5 minutes while stirring constantly.
- Leave it aside for later use.
- Then make filling by placing nuts and pinch of salt in the food processor. Pulse them until they are coarse. Leave it aside. 1 cup nuts, 1/2 teaspoon salt
- Now cut the phyllo pastry according to your baking tray/pan size. Simply by putting a tray over the pastry and cut it with the sharp knife. 20 sheets phyllo pastry
- Don’t throw away sides of the pastry, will use in the middle layer of the baklava.
- Heat butter in a bowl in microwave or in the pan over stove top. 100 grams butter
- Add vegetable oil and mix well. 40 ml vegetable oil
- Grease the tray base by brushing the butter oil mixture.
- Layer two sheets of phyllo and gently brush it up with butter oil mixture.
- Repeat this until you have laid and brushed up 10 pastry sheets in total.
- Then a layer of coarse nuts filling.
- Now layer the pastry with cut phyllo and brush up with butter mix.
- Again do a thin layer of nuts.
- Then final layer of 10 phyllo sheets.
- Slice the baklava pastry in whatever shape you like using a very sharp knife.
- Pour the remaining butter and oil mixture over the cut pastry.
- Preheat air fryer at 190C or 375F for 5 minutes.
- Cover the baking tray with kitchen foil but don’t press it.
- Put some beans on top.
- Air fry/bake them for 20-25 minutes or until nice and golden.
- Once done pour the syrup all over the baked baklava.
- Let the syrup soak at room temperature for minimum 3 hours before serving.
- garnish it with chopped nuts and dry rose petals.
Video
Notes
- 10 buttered phyllo sheets
- 1/4 cup nuts
- 10 buttered phyllo sheets
- 1/4 cup nuts
- 10 buttered phyllo sheets
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
