Puff Pastry Pinwheels with Port Wine Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 83 mg | (2 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 14 g |
Ingredients
- For puff pastry
- 400 grams frozen Puff pastry dough
- 1 egg white
- 3 Tbsps sugar
- For Sauce
- 4 sheets clear gelatin
- 60 grams sugar
- 150 milliliters Port wine
- 1 lemon (juiced and zested)
- 400 milliliters Whipped cream
- powdered sugar (for dusting)
Preparation steps
For the puff pastry, thaw the puff pastry on a floured surface. Cut puff pastry lengthwise into 1 cm (approximately 1/3 inch) wide strips. Attach 2 lengths of dough lengthwise and roll up into a snail shape. Brush with egg white and sprinkle with sugar. Place on parchment-lined baking sheets. Bake in preheated oven at 200°C (gas mark 4-5, fan: 180 °) (approximately 400°F) until golden brown, about 12 minutes. Cool on a wire rack.
For the sauce, Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Combine the sugar, port wine, lemon zest and lemon juice.
Dissolve the gelatin according to package directions. Stir in 4 tablespoons of the port wine mixture. Then, stir the gelatin mixture into the remaining port wine mixture. Whip the cream. Once the gelatin mixture begins to gel, fold in the whipped cream. Place the port wine and whipped cream mixture into a piping bag. Pipe spirals onto half the of puff pastry snails. Top with the remaining puff pastry snails. Dust with powdered sugar before serving.
