Apple Ginger Bags
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 162 mg | (4 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 275 grams Puff pastry dough (refrigerated)
- 1 pc fresh ginger (about 3 cm or 1 inch)
- 2 Russet apples
- 1 Tbsp Rum raisin
- 1 Tbsp lemon juice
- 2 Tbsps Hazelnuts (coarsely chopped)
- ½ tsp cinnamon
- 2 Tbsps sugar
- 30 grams Marzipan
- 1 egg
Preparation steps
1.
Roll out puff pastry on the work surface cut into 8 squares.
Peel and finely grate ginger. Peel, quarter, core and dice apples. Combine ginger, apples, rum raisins, lemon juice, nuts, cinnamon and sugar.
Sprinkle marzipan onto each pastry square and top with apple mixture.
2.
Separate egg. Beat whites and brush onto pastry squares. Fold up squares to form little purses. Pinch to seal.
3.
Preheat the oven to 200°C (approximately 400°F).
4.
Place pastries onto a baking sheet. Whisk egg yolk with 1 teaspoon cold water and brush onto pastries. Bake for about 20 minutes until golden brown. Remove and serve warm.
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