Savory puff pastry crescents
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 6.03 g | (6 %) | ||
| Fat | 22.76 g | (20 %) | ||
| Carbohydrates | 21.47 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.17 g | (4 %) |
| Vitamin A | 39.8 mg | (4,975 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.88 mg | (7 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 4.43 mg | (37 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 37.41 μg | (12 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 1.38 μg | (3 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 1.99 mg | (2 %) | ||
| Potassium | 105.47 mg | (3 %) | ||
| Calcium | 52.72 mg | (5 %) | ||
| Magnesium | 14.56 mg | (5 %) | ||
| Iron | 2.38 mg | (16 %) | ||
| Iodine | 3.34 μg | (2 %) | ||
| Zinc | 0.57 mg | (7 %) | ||
| Saturated fatty acids | 5.48 g | |||
| Cholesterol | 31.4 mg |
Ingredients
- Ingredients
- 250 grams black, pitted Olives
- 4 Anchovy fillet
- 2 garlic cloves
- 1 small onion
- 2 Tbsps olive oil
- 2 parsley
- salt
- freshly ground peppers
- 1 pinch Chili powder
- 1 splash lemon juice
- 400 grams Puff pastry dough (refrigerated)
- Pastry flour (for working the dough)
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
Drain the olives and anchovies and chop together with the garlic and onion. Cook briefly in hot oil. Rinse the parsley, shake dry and chop. Remove the olive mixture from the heat, add the parsley and season with salt, pepper, chili powder and lemon juice.
Preheat the oven to 200°C (approximately 400°F).
Roll out the puff pastry on floured surface until slightly thinner. Cut out approximately 20 dough circles (about 8 cm in diameter) (approximately 3 inches) using a fluted cookie cutter. Line a baking sheet with parchment paper. Place 1 teaspoon of filling on half of each dough circle, fold the dough over and press firmly around the edges. Pull the edges together to form a crescent shape.
Place the crescents on the baking sheet. Mix the egg yolk and cream together and brush the surface of the pastries with it. Bake until golden, about 15 minutes and serve warm.