Chocolate and Apple Turnovers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 273 mg | (7 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 pkg frozen Puff pastry dough (8 sheets)
- 4 large Apple
- 1 Tbsp lemon juice
- 200 grams bittersweet Chocolate
- 3 Tbsps butter
- 4 Tbsps breadcrumbs
- 1 egg white
Preparation steps
Separate and thaw the puff pastry sheets. Peel the apples, remove the cores, cut into wedges and toss with the lemon juice. Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water.
Roll each puff pastry sheet into a rectangle about 18 x 24 cm (approximately 7 x 9 inches), then fold the 24 cm (9 inch) long side in half.
Sprinkle half of the puff pastry sheets with breadcrumbs, leaving about a 1 cm (approximately 1/2 inch) border around the edge, then top with the apple slices and drizzle with melted chocolate.
Brush the edge of the puff pastry with egg white and top with the remaining puff pastry sheets, pressing firmly to secure the edges shut. Place on a baking sheet lined with parchment paper and bake in an oven preheated to 220°C (approximately 425°F) for 20 minutes, until golden brown. Serve warm or at room temperature.
