Baked Camembert Parcels with Pear and Lingonberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 105 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 54 mg | (1 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- 1 tsp salt
- 2 Tbsps vegetable oil
- 200 milliliters water
- For the filling
- 200 grams Camembert
- 1 Pear (about 200 grams) (approximately 7 ounces)
- 2 Tbsps lingonberry (from a jar)
- For building the parcels
- Pastry flour (for dusting)
- 1 egg white
Preparation steps
For the dough: Combine the flour and salt, make a well in the center, add the oil and water and knead with the dough hook attachment until combined. Knead with your hands until smooth, shape into a ball, cover with plastic wrap and let rest for about 30 minutes.
For the filling: Dice the Camembert. Peel the pear, cut into quarters, core and dice. Mix the Camembert, pear and 1 tablespoon lingonberries together.
Preheat the oven to 225°C (gas mark 4-5, convection oven 200°C) (approximately 425°F). Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the dough into a 40 x 50 cm (approximately 16 x 20 inch) rectangle. Cut into 12 cm (approximately 5-inch) discs.
Place 1 teaspoon filling in the center of each disc. Brush the dough with egg white then form into parcels, gently squeezing over the filling so that a small opening remains.
Place the parcels on a baking sheet and bake for 15-18 minutes. Let cool slightly then fill with the remaining lingonberries. Serve warm.
