Stone Fruit and Nut Pastries
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pastry
- 1 ¾ cups all-purpose flour
- 3 ½ Tbsps butter
- ¼ cup sugar
- 1 egg yolk (beaten)
- 1 pinch salt
- For the filling
- 1 ¼ cups Quark
- 1 Tbsp sugar
- 2 Tbsps Semolina
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 12 Plum (pitted and halved)
- ¾ cup sliced almonds
- To finish
- 1 egg yolk (beaten)
- powdered sugar
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot, 1 Tablespoon, 1 Wooden spoon, 1 Plate, 1 Fork, 1 Citrus juicer, 1 Small knife, 1 Whisk, 1 Cutting board
Preparation steps
1.
For the pastry: mix together the flour, salt and sugar in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the egg yolk to form a soft dough. Wrap the dough in cling film and chill for 20 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter 6 baking dishes, about 10 cm|4" in diameter.
3.
For the filling: mix the quark with the sugar, semolina, lemon juice and vanilla.
4.
Roll out the dough on a floured surface into a large square and cut out 6 squares. Place the squares in the baking dishes.
5.
Spoon the quark mixture on the dough and cover with four plum halves. Brush with the egg yolk, sprinkle with almonds and sprinkle with a little icing sugar.
6.
Bake for about 30 minutes until golden brown. Cool on a wire rack.
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