Pastry with Guacamole Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 964 cal. | (46 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 39 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the guacamole
- 1 small onion
- 2 fresh chili peppers (green)
- 3 ripe Avocados
- 2 Limes
- ½ bunch fresh mint
- salt
- black freshly ground pepper
- For the pastry
- 1 pkg Filo dough (rectangular)
- 250 grams butter
- 50 grams Sesame seeds (mixed black and white)
- salt
Preparation steps
For the guacamole, peel onion and chop fine. Rinse chile peppers, slice lengthwise, remove seeds and dice small. Cut avocados lengthwise, remove pits and scoop out flesh. Cut limes and squeeze juice. Rinse mint, shake dry and finely chop leaves. Place avocado pulp, lime juice and mint into a blender and purée. Stir in onion and chili peppers. Season with salt and pepper. Garnish with mint leaves.
For the pastry, melt butter over a hot water bath. Take a Filo dough sheet and coat with butter. Place another sheet on top and coat with butter. Continue in this fashion utilizing the entire package. Place a thick coating of butter on the uppermost layer and sprinkle with salt and sesame seeds. Cut into rectangles and place on a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (approximately 400°F) for about 10 minutes until golden. Remove from oven, arrange on a plate and serve with guacamole.
