Ricotta Fig Pastry
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
4129
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,129 cal. | (197 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 232 g | (200 %) | ||
| Carbohydrates | 424 g | (283 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 42.4 g | (141 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 18.1 mg | (151 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 28.8 mg | (240 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 8.7 mg | (145 %) | ||
| Biotin | 134.1 μg | (298 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 5,448 mg | (136 %) | ||
| Calcium | 1,813 mg | (181 %) | ||
| Magnesium | 463 mg | (154 %) | ||
| Iron | 20.3 mg | (135 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 136.7 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 1,541 mg | |||
| Complete sugar | 272 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Puff pastry dough
- 30 fresh, ripe Figs
- ½ bunch thyme (30 grams or 1 ounce)
- Pastry flour (for kneading)
- 300 grams Ricotta cheese
- 2 Tbsps Blossom honey
- 1 Vanilla bean (marrow)
- 3 egg yolks
Preparation steps
1.
Defrost puff pastry.
2.
Preheat the oven to 200°C (approximately 410°F).
3.
Brush figs and cut in half. Rinse thyme, shake dry and pluck leaves. Roll out pastry on a floured surface, cut in half and place a sheet of dough on a baking sheet lined with parchment paper. Mix ricotta, honey, vanilla and 2 yolks and spread on dough. Top with second sheet of dough and brush with egg yolk. Place halved figs on dough, sprinkle with thyme and bake for about 30 minutes.
Remove, let cool briefly and serve.
