Peach Almond Bars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,874 cal. | (232 %) | ||
| Protein | 131 g | (134 %) | ||
| Fat | 174 g | (150 %) | ||
| Carbohydrates | 689 g | (459 %) | ||
| Sugar added | 122 g | (488 %) | ||
| Roughage | 51.8 g | (173 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 37.5 mg | (313 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 55.1 mg | (459 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,954 μg | (651 %) | ||
| Pantothenic acid | 11.5 mg | (192 %) | ||
| Biotin | 167.9 μg | (373 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 4,942 mg | (124 %) | ||
| Calcium | 625 mg | (63 %) | ||
| Magnesium | 500 mg | (167 %) | ||
| Iron | 22.3 mg | (149 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 14.4 mg | (180 %) | ||
| Saturated fatty acids | 78.3 g | |||
| Uric acid | 1,000 mg | |||
| Cholesterol | 1,029 mg | |||
| Complete sugar | 230 g |
Ingredients
- Ingredients
- 600 grams Pastry flour
- 1 cube Yeast
- 250 milliliters lukewarm milk
- 100 grams sugar
- 100 grams butter
- 2 eggs
- 1 egg yolk
- 2 Tbsps milk (to brush)
- 80 grams slivered almonds
- 1 kilogram Peaches
- 2 Tbsps honey
- butter
- Pastry flour (for the pan)
Preparation steps
Place the flour in a bowl and make a well in the center. Dissolve the yeast in a small amount of lukewarm milk and 1 teaspoon of sugar with a small amount of flour. Cover and place in a warm place for about 15 minutes.
Melt the butter and add to the remaining milk. Mix with the sugar, poppy seeds, and eggs. Add to the yeast mixture and knead until it bubbles and doesn't stick to the bowl. Cover and let rise in a warm place for 30-45 minutes.
Cover a sheet tray with parchment paper. Preheat the oven to 180°C (approximately 350°F). Knead the dough again and roll out to the size of the sheet tray. Butter and flour the parchment paper. Line the sheet with the dough, making sure to form a thicker edge. Sprinkle with half of the almonds. Blanch the peaches, peel, cut in half, and remove the pit. Cut into wedges and distribute over the dough. Sprinkle with the remaining almonds and drizzle with honey. Bake in the preheated oven for about 35-40 minutes, until golden brown. Remove from the oven and cut into squares to serve.
