Puff Pastry Slices with Blueberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 150 mg | (4 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 13 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
