Fig and Pear Napoleons

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Fig and Pear Napoleons
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Health Score:
62 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
539
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie539 cal.(26 %)
Protein6 g(6 %)
Fat33 g(28 %)
Carbohydrates54 g(36 %)
Sugar added7 g(28 %)
Roughage7.7 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.1 mg(18 %)
Vitamin K12.9 μg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate39 μg(13 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24 mg(25 %)
Potassium504 mg(13 %)
Calcium93 mg(9 %)
Magnesium50 mg(17 %)
Iron1.5 mg(10 %)
Iodine7 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids20.9 g
Uric acid47 mg
Cholesterol85 mg
Complete sugar31 g

Ingredients

for
4
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
How healthy are the main ingredients?
RaspberrysugarFigscinnamonPear

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Rinse the raspberries. Purée 50 grams (approximately 2 ounces) then mix in the lemon juice and sugar.

6.

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.