Diabetic-friend Berry Danishes

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Diabetic-friend Berry Danishes
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 6 h. 20 min.
Ready in
Calories:
384
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie384 kcal(18 %)
Protein5.6 g(6 %)
Fat24.67 g(21 %)
Carbohydrates35.43 g(24 %)
Sugar added7 g(28 %)
Roughage0.46 g(2 %)
Vitamin A229.99 mg(28,749 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.94 mg(25 %)
Vitamin B₆0.06 mg(4 %)
Folate63.13 μg(21 %)
Pantothenic acid0.47 mg(8 %)
Biotin3.28 μg(7 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C1.96 mg(2 %)
Potassium113.21 mg(3 %)
Calcium51.91 mg(5 %)
Magnesium12.69 mg(4 %)
Iron1.8 mg(12 %)
Iodine10.43 μg(5 %)
Zinc1.03 mg(13 %)
Saturated fatty acids14.44 g
Cholesterol127.91 mg

Ingredients

for
16
For the dough
3 ¾ cups all-purpose flour (plus extra for dusting)
½ ounce active dry yeast
cup maple sugar
1 teaspoon salt
cup milk
2 teaspoons vanilla extract
3 large egg yolks
1 ½ cups unsalted butter (diced)
For the filling
1 cup cream cheese
¼ cup maple sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
1 teaspoon finely grated lemon zest
2 tablespoons plain flour
2 cups frozen Blueberries
For the glaze
1 large egg yolk
2 tablespoons water
How healthy are the main ingredients?
cream cheeseBlueberrysaltsalt

Preparation steps

1.
Mix together the dry ingredients in a mixing bowl.
2.
Make a well in the centre and add the milk, vanilla and egg yolks. Mix to a smooth, slightly sticky dough. Knead for 1 minute, using a little flour, until just smooth. Wrap in cling film and chill for 1 hour.
3.
Pat or roll out the dough on a floured surface to a 40 cm x 20 cm| 16" x 8" rectangle.
4.
Place the butter between 2 sheets of clingfilm and roll into a 15cm|6" square. Lay the butter in the centre of the dough. Fold the dough over the top, bottom and then sides, until the butter is completely hidden. Press the edges down.
5.
Roll the dough out to a 30cm|12" square. Turn the dough 90 degrees, then fold the right third over and the left third over that. Repeat the rolling and folding 3 times, chilling for 15 minutes after each roll.
6.
For the filling: beat together the cream cheese, sugar, egg yolk, vanilla, salt, zest, and flour until smooth. Cover and chill for at least 1 hour.
7.
Grease 2 large baking trays.
8.
Roll half the dough into a 40cm x 20cm|16" x 8" rectangle, trim the edges evenly and cut the rectangle into eight 10cm|4" squares. Stretch 2 opposite corners of each square slightly to lengthen the dough and form flaps that will enclose the filling.
9.
Repeat with the remaining dough.
10.
For the glaze: beat together the egg yolk and water.
11.
Spoon 1 tablespoon of the filling onto the centre of each square of dough, sprinkle with half the blueberries and brush the dough flaps with some of the beaten egg.
12.
Fold 1 of the flaps across the berries, fold the other flap across the berries in the opposite direction, overlapping the first flap. Repeat with the other flaps and seal in the centre.
13.
Repeat with the remaining pastry and filling.
14.
Brush the pastries with the glaze egg and place about7cm| 3" apart on the baking trays and leave to stand for 1 hour.
15.
Heat the oven to 180°C (160° fan) 350°F gas 4.
16.
Bake for 30-35 minutes until golden. Place on a wire rack to cool completely.