Apple and Poppy Crescent
Apple and Poppy Crescent - Danish pastry with autumn flavors
Healthy, because
Even smarter
Nutritional values
Pelt flour, poppy seeds and apples add more fiber content, supporting digestion and allowing satiation to last longer. Magnesium from the poppy seed ensures strong nerves, helps against cramps, and supports the build-up of muscle tissue.
The filling can be varied with other foods such as pears or nuts. If you only want to use whole wheat flour, you will probably need a little more liquid. In this case, use milk.
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 217 mg | (5 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 grams)
- 8 ½ ozs milk
- 10 ½ ozs Pastry flour (plus more for the work surface)
- 5 Tbsps sugar
- 1 pinch salt
- 1 egg
- 3 ozs butter
- 4 ozs ground Poppy seeds
- lemons (for the apples)
- 2 Apple
- powdered sugar
Preparation steps
Dissolve the yeast in 1/2 cup lukewarm milk. Mix flour with 1/3 cup sugar and 1 pinch of salt in a bowl. Make a well in the center. Add yeast mixture, egg and 1/2 cup butter cut into small pieces to the well. Knead with the dough hook of a mixer until smooth; if necessary add extra flour or lukewarm milk. Cover and let rise in a warm place for about 1 hour.
Bring the poppy seeds and remaining milk to a simmer. Add remaining sugar and remaining butter and stir into a thick paste and allow to cool.
Squeeze juice from lemon. Peel apples, cut into quarters, core, dice and immediately toss with lemon juice.
Roll out dough on a floured surface to approximately 1/8 inch thick. Cut 6 (3 x 3 inch) squares and cut diagonally.
Sprinkle the triangles with the poppy mixture and diced apple, leaving a small border. Roll up from the long side and shape into crescents. Place on a parchment-lined baking sheet. Bake in an oven preheated to 350°F for 25-30 minutes. Remove, cool, and dust with powdered sugar to taste.
