Fig and Pear Napoleons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 1 pkg frozen Puff pastry dough (300 grams) (approximately 11 ounces)
- Pastry flour (for dusting)
- 6 Kadota Figs
- 50 grams butter
- cinnamon
- 2 ripe Pear
- 2 Tbsps lemon juice
- 1 Vanilla bean
- 250 grams Raspberries
- 1 Tbsp sugar
- 1 Tbsp powdered sugar
- Lemon balm
Preparation steps
Thaw the dough then roll out very thinly on a lightly floured work surface. Line a baking sheet with parchment paper and then line with the dough.
Prick the dough several times with a fork and bake in a preheated oven (200°C) (approximately 400°F) until golden brown, about 12 minutes. Let cool then cut into 12 (6 cm diameter) (approximately 2-inch) circles.
Rinse the figs, pat dry, trim and thinly slice. Melt 1/2 of the butter in a large frying pan and sauté the fig slices briefly. Season with cinnamon. Peel the pears, cut in half, core and thinly slice. Sprinkle with 1 tablespoon lemon juice.
Cut the vanilla bean in half lengthwise and scrape out the seeds. Melt the remaining butter in a large frying pan and sauté the pears and vanilla bean seeds for 2 minutes.
Rinse the raspberries. Purée 50 grams (approximately 2 ounces) then mix in the lemon juice and sugar.
Arrange 1 piece of puff pastry on 4 dessert plates. Top with the fig slices, another layer of puff pastry, the pear slices and then the remaining puff pastry. Dust with powdered sugar. Garnish with the raspberry purée, remaining raspberries and lemon balm leaves.
