Scalloped Pastry with Apple Filling
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(0 votes)
Health Score:
50 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
4721
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,721 cal. | (225 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 217 g | (187 %) | ||
| Carbohydrates | 629 g | (419 %) | ||
| Sugar added | 160 g | (640 %) | ||
| Roughage | 31.5 g | (105 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 56.4 μg | (94 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 37.6 μg | (84 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,641 mg | (41 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 137.2 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 559 mg | |||
| Complete sugar | 253 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 4 cups all-purpose flour
- 1 cup butter
- 2 Tbsps sugar
- 5 Tbsps water
- For the filling
- ½ cup caster sugar (plus extra for sprinkling)
- ½ unwaxed lemon (finely grated zest and juice)
- 23 ozs cooking Apple (peeled, cored and thickly sliced)
- ⅛ cup butter
Preparation
Kitchen utensils
1 Tablespoon, 1 Small knife, 1 Large knife, 1 Cutting board, 2 Small bowls, 1 Small pot, 1 große Non-stick pan, 1 Slotted spatula, 1 Wooden spoon, 1 Small skillet, 1 Measuring cups, 1 Citrus juicer, 1 Paper towel
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23 cm|9" pie dish.
3.
Roll out half the dough on a floured surface and line the pie dish.
4.
For the filling: mix together the sugar, lemon juice and zest and apple slices. Put into a pan with the butter and bring to a boil. Cook gently for 3 minutes until the apples are softened. Leave to cool.
5.
Put the fruit into the pie dish.
6.
Roll out the remaining pastry on a floured surface, a little larger than the pie dish. Cut out small rounds with a crimped cookie cutter, re-rolling the trimmings to cut out more rounds.
7.
Brush the edges of the pastry rim and the small rounds with a little water.
8.
Place, overlapping slightly, on top of the filling to cover completely. Seal the edges well and make a small hole in the top to allow steam to escape.
9.
Brush the pastry rounds with water and sprinkle with caster sugar.
10.
Bake for 20-25 minutes until the pastry is golden brown.
