Rhubarb Vanilla Sandwiches
Rhubarb Vanilla Sandwiches - Crispy layers with crisp-fresh toppings.
Healthy, because
Even smarter
Nutritional values
Even if rhubarb is used like fruit, it is still a vegetable. It has few calories, but provides plenty of potassium. The mineral regulates the water balance and is necessary for the function of the nerves. Potassium is also important for the action of various enzymes.
Filo dough is comparable to strudel dough. You want to save calories? Or baking the dough sheets takes too long? No problem: Then you can prepare a sophisticated dessert with rhubarb and vanilla cream!
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 347 mg |
Ingredients
- Ingredients
- 1 tsp Cultured butter
- 4 leaves Filo dough (About 10 x 6")
- 1 tsp powdered sugar
- 1 Vanilla bean
- 4 fluid ozs Whipped cream
- 10 ozs
- 4 Tbsps sugar
- 5 eggs
- 2 Tbsps Pastry flour
- 18 ozs Rhubarb
- 3 ½ ozs cream cheese (5% fat)
Preparation steps
Melt the butter in a pot. Brush 2 sheets filo pastry with butter and place a second sheet on top. Press together, brush again with butter and dust with powdered sugar. Cut each sheet into 4 rectangles and place on a parchment-lined baking sheet. Bake in a preheated oven at 425°F; until golden brown, about 5 minutes. Cool on a wire rack.
Cut the vanilla bean lengthwise. For the custard, combine heavy cream, milk, vanilla and 1/4 cup of sugar in a saucepan and bring to a boil.
Separate eggs (use egg whites in other recipes). Mix yolks with flour and add the hot, but not boiling, cream-milk mixture while stirring gently. Pour back into the pot and return to boil while stirring. Transfer to a bowl, discard vanilla pod and allow cream to cool, stirring occasionally.
Meanwhile, rinse and peel rhubarb. Cut into approximately 3-inch long pieces. Add remaining sugar and a little water, cover, and simmer for 2-3 minutes until the rhubarb is soft but not falling apart. Remove from heat and let cool.
Stir cream cheese into the cooled vanilla custard. Spread a little vanilla custard onto 4 filo pieces and top with rhubarb. Add another layer - done!
