Puff Pastry with Sliced Fruit

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Puff Pastry with Sliced Fruit
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
679
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie679 cal.(32 %)
Protein10 g(10 %)
Fat49 g(42 %)
Carbohydrates48 g(32 %)
Sugar added8 g(32 %)
Roughage5.1 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E1.9 mg(16 %)
Vitamin K10.5 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.3 mg(21 %)
Folate65 μg(22 %)
Pantothenic acid0.9 mg(15 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C64 mg(67 %)
Potassium618 mg(15 %)
Calcium80 mg(8 %)
Magnesium71 mg(24 %)
Iron3 mg(20 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids30.7 g
Uric acid62 mg
Cholesterol144 mg
Complete sugar26 g

Ingredients

for
6
Ingredients
450 grams Puff pastry dough (frozen)
1 egg yolk
1 Tbsp milk
8 sheets white gelatin
200 milliliters Coconut milk (unsweetened)
2 Banana
2 lemons (juice)
50 grams sugar
200 grams Whipped cream
500 grams Strawberries
Shredded coconut
chopped Pistachio
How healthy are the main ingredients?
StrawberryCoconut milkWhipped creamsugarBananalemon

Preparation steps

1.

Thaw puff pastry sheets laying next to each other.

2.

Cut a 1 cm (approximately 1/2 inch) wide margin off the puff pastry from the long and short sides of each sheet. Place the dough sheets on a lined baking tray and brush the edges with egg white. Lay the strips of dough on top and cut off excess edges.

3.

Whisk egg yolk with milk and brush the dough with yolk milk. Prick dough with a fork several times and put in a preheated oven (200°C, approximately 400°F). Bake 25-30 minutes. Let pastry cool on a wire rack.

4.

Soak the gelatin in cold water.

5.

Pour coconut milk in a bowl. Peel 1 banana and mash with the juice of half of 1 lemon. Stir together with the sugar into the coconut milk. Place dripping wet gelatin in a saucepan and dissolve over low heat. Pour coconut milk into gelatin in a thin stream, stirring constantly. Chill until the mixture starts to gel. Beat cream until stiff and fold into the coconut gel. Refrigerate briefly.

6.

Trim strawberries, rinse and halve or quarter depending on size. Peel the remaining banana, cut into slices and drizzle with the remaining lemon juice.

7.

Scrape cream into a piping bag with a star tip and pipe cream onto the puff pastry tarts. Distribute strawberries and banana slices on the cream and garnish with shredded coconut and pistachios. Serve immediately.