Small Puff Pastries with Fruit and Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 89 mg | (2 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the cream
- 500 milliliters milk
- 75 grams sugar
- 1 Tbsp Vanilla syrup
- 2 Tbsps cornstarch
- 2 eggs
- 1 pinch salt
- also
- 200 grams refrigerated Puff pastry dough
- 50 grams melted butter
- 1 pomegranate
- 150 grams peeled Walnut
- 1 Apple
- lemon juice
- 2 Kiwi
Preparation steps
For the cream: Heat the milk (up to about 100 ml) (approximately 1/2 cup) in a saucepan over simmering water and bring to a simmer. Stir in the sugar and vanilla syrup. Meanwhile, stir the cormstarch with the remaining milk until smooth and incorporate into the hot milk mixture. Bring to a boil, stirring constantly. Remove from heat and allow to thicken.
Separate the eggs. Put the yolks in a bowl and slowly stir in a ladle-full of vanilla milk to temper. Add the tempered yolks to the remaining milk in the pot. Pour the mixture through a sieve. Whip the egg whites with the salt until stiff and gently fold into the vanilla cream. Transfer to a bowl to cool. Cover and chill for at least 1 hour.
Preheat the oven to 200°C (approximately 400°F).
Using a round biscuit cutter (4 cm diameter) (approximately 1-1/2 inch), cut circles from the dough. Place on a baking sheet lined with parchement paper and brush with butter. Bake until golden brown, 15-20 minutes. Remove and let cool.
Halve the pomegranate and gently removed the seeds with a spoon. Chop the nuts coarsely and brown in a hot pan with oil. Remove and set aside. Rinse, core and quarter the apple and cut into narrow strips. Immediately mix apple with lemon juice. Peel the kiwis and cut into small cubes.
Spoon a dab of vanilla cream on each pastry circle and sprinkle to taste with fruit or nuts.
