Pastry Round with Filling

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Pastry Round with Filling
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
606
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie606 kcal(29 %)
Protein9.34 g(10 %)
Fat25.21 g(22 %)
Carbohydrates85.61 g(57 %)
Sugar added34.79 g(139 %)
Roughage3.27 g(11 %)
Vitamin A138.71 mg(17,339 %)
Vitamin D0.17 μg(1 %)
Vitamin E2.89 mg(24 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.37 mg(34 %)
Niacin3.95 mg(33 %)
Vitamin B₆0.07 mg(5 %)
Folate84.06 μg(28 %)
Pantothenic acid0.46 mg(8 %)
Biotin7.62 μg(17 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C8.56 mg(9 %)
Potassium322.22 mg(8 %)
Calcium75.27 mg(8 %)
Magnesium54.93 mg(18 %)
Iron3.76 mg(25 %)
Iodine12.92 μg(6 %)
Zinc1.01 mg(13 %)
Saturated fatty acids10.19 g
Cholesterol98.49 mg

Ingredients

for
1
For the filling
¾ cup chopped, ready-to-eat Dried fig
0.333 cup raisins
0.333 cup Golden raisins
cup Marsala wine
1 unwaxed Orange (finely grated zest and juice)
1 teaspoon ground cinnamon
1 pinch grated Nutmeg
cup clear honey
cup chopped almonds
¾ cup chopped Walnut
½ cup grated Chocolate
For the dough
3 ½ cups all-purpose flour
1 ½ cups powdered sugar
¾ cup butter (diced)
3 egg yolks
1 egg white (beaten)
1 unwaxed lemon (finely grated zest)
1 pinch salt
For the glaze
1 egg (beaten)
How healthy are the main ingredients?
honeyChocolatealmondWalnutraisinsOrange
Preparation

Kitchen utensils

1 Measuring cups, 1 Teaspoon, 1 großer Pot mit Deckel, 1 Wooden spoon, 1 thermal tea pot, 1 Tea strainer, 1 Small pot, 1 Immersion blender, 1 Nutmeg grater, 1 Non-stick pan, 1 Plate, 1 Coarse grater, 1 Cup (150 ml bzw. 220 ml), 1 Hand mixer, 1 deep bowl, 1 Whisk, 1 Tablespoon

Preparation steps

1.
For the filling: put the fruits, marsala, orange zest and juice and spices in a bowl. Cover and leave to stand overnight.
2.
Put the fruit mixture in a pan and add the honey. Heat gently, stirring and simmer until sticky and toffee-like.
3.
Add the almonds and walnuts and set aside to cool. Stir in the grated chocolate when cool.
4.
For the dough: put the flour into a mixing bowl and stir in the sugar.
5.
Make a well in the centre and add the butter, egg yolks, lemon zest and salt. Work with your hands to a soft dough.
6.
Line a baking tray with non-stick baking paper.
7.
Roll the dough into a log about 45cm| 18" long. Put onto the baking tray and chill for 1 hour.
8.
Flatten the log slightly and spoon the filling along the centre, leaving a margin of about 1cm|1/2" all round.
9.
Brush the dough margin with egg white. Fold the dough over, pressing the sides together so that it forms a long 'sausage'. Make several diagonal slashes on the top of the dough with a sharp knife.
10.
Bring the ends of the 'sausage' round to form a circle. Brush with beaten egg and chill for 30 minutes.
11.
Heat the oven to 160°C (140° fan) 325°F gas 3.
12.
Bake for 20-25 minutes until golden. Cool on the baking tray for 10 minutes, then place on a wire rack to cool completely.