Pistachio Caramel Buns

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Pistachio Caramel Buns
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
374
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie374 kcal(18 %)
Protein7.11 g(7 %)
Fat26.67 g(23 %)
Carbohydrates28.73 g(19 %)
Sugar added5.82 g(23 %)
Roughage2.11 g(7 %)
Vitamin A30.27 mg(3,784 %)
Vitamin D0 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.16 mg(15 %)
Niacin3.26 mg(27 %)
Vitamin B₆0.24 mg(17 %)
Folate40.11 μg(13 %)
Pantothenic acid0.12 mg(2 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0.62 mg(1 %)
Potassium238.32 mg(6 %)
Calcium31.55 mg(3 %)
Magnesium29 mg(10 %)
Iron1.84 mg(12 %)
Zinc0.69 mg(9 %)
Saturated fatty acids6.59 g
Cholesterol7.63 mg
Author of this recipe:

Ingredients

for
12
Ingredients
½ cup
light brown sugar (for sprinkling)
16 ounces
2 cups
chopped Pistachio
3 tablespoons
melted butter
How healthy are the main ingredients?
Pistachio

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Generously butter 12 muffin tins and sprinkle with a little light brown sugar.
2.
Roll out the pastry to a rectangle about 25 x 35.5cm|10" x 14") on a lightly floured surface with the long side nearest to you. Brush the pastry with the melted butter. Leave a 2cm|1" border and sprinkle the pastry with the brown sugar and 3/4 of the pistachios.
3.
Roll up the pastry like a Swiss roll around the filling, seam side down. Trim the ends of the roll and discard.
4.
Slice the roll into 12 equal pieces and place spiral side up in the tins. Bake for 25-30 minutes, until golden and risen. Cool in the tins for 3-4 minutes, then remove from the tins and place on a sheet of non-stick baking paper. Sprinkle with the remaining pistachios.
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