Berry Pastry Squares
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Puff pastry dough (frozen)
- 1 egg yolk
- For blind baking
- Parchment paper
- Dried legumes
- For covering
- 300 grams mixed Berry (i.e. raspberries, bromine, strawberries and blueberries)
- 1 Tbsp Pistachio
How healthy are the main ingredients?
PistachioPreparation steps
1.
Thaw the puff pastry and separate. Brush the pastry with a little water stack the layers. Roll out into a rectangle about 25 x 40 cm (approximately 10 x 16 inches). At the edges, cut off two strips about 2 1/2 cm (approximately 1 inch) from each long side. Brush the edge of the dough with an egg yolk and place the strip of dough on the dough. Lay on a sheet tray and prick the dough with a fork several times. Line the dough with parchment paper and fill with the dried beans. Bake in a preheated oven at 225°C (approximately 440°F) for about 20-25 minutes. Remove the parchment and the beans and let cool.
2.
Rinse the berries and pat dry. Spread over the pastry with the pistachios.
3.
To serve, cut into pieces.
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