Pear, Red Onion and Gorgonzola Puffs
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
504
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 kcal | (24 %) | ||
| Protein | 10.23 g | (10 %) | ||
| Fat | 34.62 g | (30 %) | ||
| Carbohydrates | 42.28 g | (28 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 3.69 g | (12 %) |
more nutritional values
| Vitamin A | 137.89 mg | (17,236 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 56.65 μg | (19 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 3.46 μg | (8 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 7.9 mg | (8 %) | ||
| Potassium | 217.08 mg | (5 %) | ||
| Calcium | 164.76 mg | (16 %) | ||
| Magnesium | 19.69 mg | (7 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Iodine | 5.36 μg | (3 %) | ||
| Zinc | 0.53 mg | (7 %) | ||
| Saturated fatty acids | 14.94 g | |||
| Cholesterol | 78.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
6
- Ingredients
- 6 sheets
Puff pastry (frozen)
- 3 cups
- 4 tablespoons
soft butter
- 2 teaspoons
raw cane sugar
-
freshly ground peppers
- 1.333 cups
- 3
ripe Pear
- 1
Preparation steps
1.
Lay the puff pastry sheets side by side to thaw. Peel the onions and cut into rings. Sweat in 3 tbsp butter until soft, then sprinkle with sugar and fry for a further 2 minutes or so. Season with salt and pepper and take out of the pan.
2.
Crumble the cheese. Peel, halve and core the pears and cut the halves into fans. Whisk the egg yolk with 1 tbsp water and brush the edges of the pastry sheets.
3.
Arrange the onions, cheese, and pear halves on the pastry sheets, leaving a border of approximately 1/2" free at the edges. Brush the pears with the rest of the butter.
4.
Bake in an oven preheated to 400°F for 20 minutes until puffed.
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