Angel Hair Cups with apple
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 27.63 g | (28 %) | ||
| Fat | 49.92 g | (43 %) | ||
| Carbohydrates | 97.22 g | (65 %) | ||
| Sugar added | 31.19 g | (125 %) | ||
| Roughage | 9.02 g | (30 %) |
| Vitamin A | 262.73 mg | (32,841 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.85 mg | (7 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 0.91 mg | (8 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 19.07 μg | (6 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 1.86 μg | (4 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 10.6 mg | (11 %) | ||
| Potassium | 373.75 mg | (9 %) | ||
| Calcium | 285.61 mg | (29 %) | ||
| Magnesium | 63.33 mg | (21 %) | ||
| Iron | 2.11 mg | (14 %) | ||
| Zinc | 1.12 mg | (14 %) | ||
| Saturated fatty acids | 19.95 g | |||
| Cholesterol | 73.84 mg |
Ingredients
- Ingredients
- 125 grams sugar
- ½ lemon (juice)
- 350 grams Angel hair (Pastry threads) (Angel Hair Pastry threads)
- 4 small Apple
- 100 grams butter
- 150 grams Mozzarella
- 180 grams Shelled pistachio
Preparation steps
In a saucepan, bring the sugar, 1 tablespoon lemon juice and 150 ml (approximately 5 1/4 ounces) of water to a simmer, and cook, stirring occasionally until the mixture is syrupy, about 10 minutes. Allow to cool completely.
Place the angel hair pastry threads between two damp kitchen towels for 20 minutes until pliable.
Preheat the oven to 200°C (approximately 390°F).
Rinse, peel, core and cut the apples into thin wedges. Drizzle with lemon juice. Melt the butter and brush 4 small 12 cm (approximately 5-inch) ramekins with butter. Set 1/3 of the angel hair aside and line the ramekins with the remaining angel hair. Brush the angel hair with butter. Dice the cheese and spread it over top. Add the apple slices to the molds and brush with butter. Chop the pistachios coarsely and sprinkle in the middle. Place the rest of angel hair in small piles on top of the ramekins and brush with the remaining butter. Bake until the top is slightly brown, about 20 minutes. Brush the cake with the syrup and serve hot.