Apple Slices in Pastry
Apple Slices in Pastry - The crispy battered fruit is a favorite for young gourmands
Healthy, because
Even smarter
Nutritional values
The flour brings minerals and protein, which complements the egg. The apple contains vitamin C, satiating pectins, and the cell protecting bioactive substance quercetin.
You can also grate the apple and fold it into the dough, then you can use it to bake small pancakes.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 225 mg | (6 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 egg (small)
- 4 Tbsps Pastry flour (type 1050; approximately 60 grams)
- 6 Tbsps mineral water (carbonated)
- 1 sweet Apple (about 200 grams)
- 2 tsps Canola oil
Kitchen utensils
Preparation steps
Place the egg into a bowl and whisk well.
Add flour and mineral water. Mix until the batter has a thick and slightly foamy consistency.
Rinse, peel and cut apple into quarters. Remove core and cut each quarter into 2 or 3 slices.
Using a fork, dip apple slices in the batter and allow to drain slightly. Fry in hot oil over low heat until golden brown on both sides.
Drain the fried apple slices on paper towels and let cool slightly. Feed half of the slices. Cover and refrigerate remaining slices to serve the next day.
