Citrus Fruit Pastry Squares

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Citrus Fruit Pastry Squares
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
637
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie637 kcal(30 %)
Protein5.83 g(6 %)
Fat33.43 g(29 %)
Carbohydrates83.54 g(56 %)
Sugar added44.01 g(176 %)
Roughage3.09 g(10 %)
Vitamin A259.33 mg(32,416 %)
Vitamin D0.48 μg(2 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.26 mg(24 %)
Niacin3.37 mg(28 %)
Vitamin B₆0.14 mg(10 %)
Folate61.19 μg(20 %)
Pantothenic acid0.47 mg(8 %)
Biotin1 μg(2 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C60.19 mg(63 %)
Potassium342.55 mg(9 %)
Calcium83.71 mg(8 %)
Magnesium27.01 mg(9 %)
Iron1.2 mg(8 %)
Iodine9.09 μg(5 %)
Zinc0.38 mg(5 %)
Saturated fatty acids15.74 g
Cholesterol56.8 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5 ounces
ready-made Puff pastry (cold)
plain flour
4
Clementine (segmented)
4
Mandarin orange (segmented)
cup
caster sugar (plus 2 tbsp extra)
¼ cup
½ cup
double cream
3 tablespoons
0.333 cup
1
egg white (lightly beaten)
How healthy are the main ingredients?
Clementinemint

Preparation steps

1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
On a lightly floured surface, roll the pastry out into a large square with a thickness of 1cm.
3.
Cut into individual squares measuring 10cm x 10cm. Transfer to a lined baking sheet, prick a few times chill in the fridge.
4.
Prepare the caramel by mixing the sugar and water in a wide heavy-based frying pan. Dissolve the sugar and water over a medium heat and once it the sugar has dissolved, increase the heat and let the caramel cook and bubble for a further 4-5 minutes.
5.
Remove from the heat and add the cream and butter, swirling to incorporate. Add the segmented mandarines and clementines and swirl to cover.
6.
Bake the pastry for 12-15 minutes until golden and risen.
7.
Meanwhile prepare the garnish by dipping the cherries in the lightly beaten egg white and rolling in the 2 tbsp of caster sugar. Shake off any excess and chill in the freezer until serving point.
8.
Remove the pastry and gently warm the caramel to loosen if hardened. Cut squares out from the middle of the pastry, leaving a 2 cm border all around.
9.
Spoon the mandarin caramel mixture inside and arrange on a serving plate.
10.
Garnish with the frosted cherries and sprigs of mint.