Cinnamon Puff Crescents
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 217 mg | (5 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the crescents
- 300 grams frozen Puff pastry dough (3 sheets)
- 3 tsps sugar
- 3 Tbsps slivered almonds
- 1 tsp ground cinnamon
- 1 egg white
- For the cream
- 4 sheets gelatin
- 100 grams Poppy seeds
- 75 milliliters milk
- 100 grams sugar
- 1 organic lemon (zested)
- 250 grams Quark
- 250 grams Mascarpone
- 200 grams Whipped cream
- For decorating
- 3 Figs
- Lemon balm
Preparation steps
For the crescents, thaw the puff pastry according to the package directions, then thinly roll out the 3 sheets on a floured surface. Use a sharp knife to cut out large crescents. Mix the sugar, almonds and cinnamon. Put the crescents on a parchment-lined baking sheet. Brush with egg white and sprinkle with the almond-sugar mixture. Bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. If needed, press down on the crescents with a fork to flatten slightly.
For the cream, soak the gelatin in cold water. Boil the poppy seeds with the milk, sugar and lemon zest. Allow to swell for 10 minutes. Squeeze out the gelatine and add to the poppy mixture. Stir until the gelatin is dissolved. Allow to cool slightly, then stir in the quark, mascarpone and lemon juice.
Whip the cream. Once the quark cream starts to gel, stir the mixture well, then fold in the whipped cream. Spread the cream mixture on the crescents and smooth. Once the cream has hardened a little, stack the crescents to make a tower. Cover and chill for 1 hour. Cut the figs into slices and decorate the cake with fig slices and lemon balm.
