Peach & Cranberry Pastry Spirals
Peach & Cranberry Pastry Spirals - A beloved treat that no one can deny - with so little fat!
Healthy, because
Even smarter
Nutritional values
These pastries only contain 3 grams of fat. Fresh and dried fruit bring vitamins and minerals into the particles, and the peach scores with considerable amounts of vitamin A, which benefits both eyesight and skin.
The dough snails taste best freshly baked. If you want to keep them in stock, freeze them after cooling. They keep in the freezer for at least 3 months.
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 100 mg | (3 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 6.4 mg | (2 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 Peaches (about 14 oz.)
- 1 Lime
- 2 ozs dried Cranberry
- 7 ozs Pastry flour
- 2 tsps cream of tartar
- 4 ozs cream cheese
- 4 Tbsps
- 3 Tbsps Canola oil
- 6 Tbsps powdered sugar
Kitchen utensils
Preparation steps
Rinse peaches, pat dry, halve, and remove pits. Cut halves into small pieces approximately 1/2 inch.
Rinse lime in hot water, wipe dry and finely grate half of the zest. Squeeze out lime juice.
Finely chop the dried cranberries with a large knife.
Mix together the chopped cranberries and peaches with the lime zest in a bowl.
Whisk together the flour and baking powder in another bowl. Add the cream cheese, milk and canola oil and knead with the dough hook of a mixer until dough is smooth.
Roll out the dough on a lightly floured surface into a rectangle approximately 12 x 16 inches. Distribute peach and cranberry mixture on top of the dough, leaving a 3/4-inch border.
Roll up the dough from a long side firmly into a log and cut the log into 14 slices.
Line a baking sheet with parchment paper. Place the dough slices on top and bake on the middle rack of a preheated oven at 400°F until golden brown, about 25 minutes.
Remove from oven and place the baking sheet on a wire rack.
In a small bowl, whisk 2-3 teaspoons lime juice with the powdered sugar until smooth and thickened. Place in a small freezer bag, snip off a corner of the bag and pipe the icing over the warm spirals. Allow to cool about 40 minutes before serving.
