Shallot Stuffed Crescent Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 97 mg | (2 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (about 21 g)
- 300 grams Pastry flour
- salt
- 2 Tbsps olive oil
- 8 shallots
- 2 Tbsps vegetable oil
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped rosemary
- freshly ground peppers
- Pastry flour (for rolling out)
- 100 grams freshly grated Cheese (such as Gouda)
- 1 Tbsp sweet ground paprika
Preparation steps
Crumble the yeast and dissolve in 150 ml of lukewarm water. Combine the flour and salt in the bowl of a stand mixer. Make a well in the center and pour the yeast mixture and olive oil into it. Knead with the dough hook attachment for about 10 minutes, until the dough is smooth and elastic.
Cover the dough and let rise in a warm place for 1 hour. Preheat the oven to 180°C (approximately 350°F). Peel and finely chop the shallots. Heat the vegetable oil in a large skillet and sauté the shallots until golden brown. Add the fresh herbs and season with salt and pepper. Remove from heat and allow to cool.
Roll the dough out onto a floured surface until about 3 mm (approximately 1/8 inch) thick. on a floured surface. Cut into squares about 10 x 10 cm (approximately 4 x 4 inches). Spoon about 1 teaspoon of the shallot mixture onto each square and fold into a triangle shape. Starting at the point, roll the triangle into a crescent. Place the crescents onto a baking sheet lined with parchment paper and sprinkle with the grated cheese and paprika. Bake for 25-30 minutes, until golden brown.
