Spanish Fried Sweet Pastries

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Spanish Fried Sweet Pastries
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
130
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie130 kcal(6 %)
Protein3.27 g(3 %)
Fat3.38 g(3 %)
Carbohydrates20.28 g(14 %)
Sugar added4.06 g(16 %)
Roughage0 g(0 %)
Vitamin A50.46 mg(6,308 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.27 mg(2 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.03 mg(2 %)
Folate44.88 μg(15 %)
Pantothenic acid0.32 mg(5 %)
Biotin3.22 μg(7 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C0.02 mg(0 %)
Potassium32 mg(1 %)
Calcium30.33 mg(3 %)
Magnesium5.49 mg(2 %)
Iron1.22 mg(8 %)
Iodine9.84 μg(5 %)
Zinc0.34 mg(4 %)
Saturated fatty acids1.45 g
Cholesterol81.43 mg

Ingredients

for
50
Ingredients
2 ¾ cups
All purpose flour (plus extra for dusting)
1 teaspoon
6
large egg yolks
0.333 cup
superfine caster sugar
¼ cup
cream (38% fat)
1 pinch
cup
1 teaspoon
vegetable oil (for deep frying)
powdered sugar (for dusting)
How healthy are the main ingredients?
salt

Preparation steps

1.
Sift 250g|2 cups flour and baking powder.
2.
Whisk the egg yolks in a mixing bowl until pale and thick. Add the sugar, cream, salt, brandy and vanilla and beat to combine.
3.
Stir in the sifted flour and baking powder and work with your hands to a dough. If it is too sticky, add the remaining flour a little at a time. Knead the dough for about 10 minutes until smooth and elastic.
4.
Cut the dough into 4 equal pieces, shape each piece into a ball and wrap each piece in cling film. Chill for 30 minutes.
5.
Work with one ball of dough at a time- keep the remaining pieces of dough chilled until needed.
6.
Roll out the dough thinly on a lightly floured surface.
7.
Cu tinto 2½cm x 8cm |(1" x 3" strips. Roll up each strip loosley. Repeat with the remaining dough.
8.
Heat the oil in a large heavy-based pan.
9.
Carefully place 3-5 pastry strips in the hot oil and cook, turning the pastries for about 3 minutes, until lightly golden.
10.
Drain on absorbent kitchen paper. Repeat with the remaining pastry strips.
11.
Sift icing sugar over the top of the cooled pastries.