Puff Pastry Slices with Blueberries

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Puff Pastry Slices with Blueberries
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Health Score:
48 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
299
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie299 cal.(14 %)
Protein5 g(5 %)
Fat21 g(18 %)
Carbohydrates22 g(15 %)
Sugar added7 g(28 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.3 mg(11 %)
Vitamin K6.1 μg(10 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate11 μg(4 %)
Pantothenic acid0.3 mg(5 %)
Biotin3 μg(7 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C12 mg(13 %)
Potassium150 mg(4 %)
Calcium74 mg(7 %)
Magnesium12 mg(4 %)
Iron0.4 mg(3 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids12.9 g
Uric acid18 mg
Cholesterol55 mg
Complete sugar13 g

Ingredients

for
14
For the puff pastry slices
450 grams frozen Puff pastry dough
sugar (to roll out)
For the blueberry filling
6 white Gelatin sheet
600 grams Blueberries
500 grams Yogurt (0.1% fat)
4 Tbsps sugar
juice of lemons
400 grams Whipped cream
1 Tbsp powdered sugar
How healthy are the main ingredients?
BlueberryWhipped creamsugarsugarlemon

Preparation steps

1.

For the puff pastry slices, thaw puff pastry according to the instructions. Place the puff pastry on a work surface sprinkled with sugar. Sprinkle the top of the pastry evenly with sugar. Roll out the puff pastry slightly. Cut out 10 x 15 cm (approximately 4 x 6 inch) squares from the pastry. Cut each square into 2 triangles.  Place on a parchment paper lined baking sheet. Bake in preheated 200°C (approximately 400°F) oven for 18 to 20 minutes. Cool.

2.

For the blueberry filling, soak the gelatin in cold water. Rinse blueberries and pat dry. Puree yogurt with sugar, half lemon juice and 5 ounces of the blueberries. Remove two tablespoons and place in a small saucepan. Squeeze out the gelatin and add to the yogurt mixture in the saucepan. Stir until dissolved over low heat. Quickly stir into the remaining yogurt mixture. Beat the cream until stiff and fold in. Refrigerate until gelled.

3.

Spoon the blueberry yogurt into a piping bag fitted with a plain tip. Pipe onto the puff pastry triangles. Sandwich 250 grams (approximately 9 ounces) blueberries between 2 triangles. 

4.

Puree one third of the remaining blueberries with the powdered sugar and the remaining lemon juice. Stir in the remaining blueberries. Serve with the puff pastry tarts.