Fruit leather softens in an egg-milk coating, fries in butter, and finishes with walnuts, honey, and cinnamon.
12 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the pestil sheets into palm-size pieces.
Whisk the eggs and milk in a wide bowl until smooth.
Dip the pestil pieces into the mixture and soften for 2 minutes.
Heat the butter in a pan until foamy.
Place the pestil pieces in the pan and fry for 2 minutes on each side.
Transfer the fried pestil to a serving plate and drizzle with walnuts and honey.
Sprinkle with cinnamon and serve the pestil cullamasi warm.
💡 Tip: Dipping the pestil briefly keeps it soft without letting it fall apart.
🍽️ Serving suggestion: Serve warm with walnuts, honey, and a light dusting of cinnamon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~285
kcal calories
7
g protein
34
g carbs
13
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?