Apricot Mascarpone Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 247 mg | (6 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 250 milliliters water
- 100 grams butter
- 1 pinch salt
- 200 grams Pastry flour
- 5 medium eggs
- 1 generous pinch Baking powder
- For the filling
- 6 sheets clear gelatin
- 400 grams Apricot (canned)
- 500 grams Mascarpone
- 250 grams nonfat Yogurt (0.1% fat)
- 100 grams sugar
- lemons (juiced)
- powdered sugar (for dusting)
Preparation steps
For the dough, add water, butter and salt to a saucepan and bring to a boil. Pour in flour all at once and heat until a white coating forms on the pot bottom. Move dough into a bowl. Stir in eggs with bread hook of a hand mixer. Finally, stir in baking soda. Pour dough on a baking sheet lined with parchment paper into a rectangle of about 45 x 32 cm (approximately 18 x 12 inches). Bake in a preheated oven at 225°C (approximately 425°F) for about 25 minutes. Let cool down.
Cut pastry into four strips about 30 cm (approximately 12 inches) in length. Set any leftovers aside. Line loaf pan with plastic wrap then place a strip of pastry.
For the filling, soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Puree approximately 200 grams (approximately 7 ounces) of apricot and mix with mascarpone, yogurt, sugar and lemon juice, stirring. stir. Squeeze out gelatin. Add 2-3 tablespoons of cream and mix, then stir rapidly with the rest of the mascarpone cream. Cut remaining apricots and mix in with cream. Spread 1/3 of cream in loaf pan, cover with another layer of pastry, and continue alternating layers, finishing with pastry. Chill for 1–2 hours.
Use plastic wrap to lift pastry stack from pan, dust with powdered sugar, cut into pieces and serve.
