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Stone Fruit and Raisin Pastry

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Stone Fruit and Raisin Pastry
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
585
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein8.96 g(9 %)
Fat26.17 g(23 %)
Carbohydrates70.85 g(47 %)
Sugar added11.18 g(45 %)
Roughage2.19 g(7 %)
Vitamin A205.07 mg(25,634 %)
Vitamin D0.57 μg(3 %)
Vitamin E2.52 mg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.31 mg(28 %)
Niacin5.24 mg(44 %)
Vitamin B₆0.09 mg(6 %)
Folate89.15 μg(30 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C2.4 mg(3 %)
Potassium286.76 mg(7 %)
Calcium140.75 mg(14 %)
Magnesium33.76 mg(11 %)
Iron2.55 mg(17 %)
Iodine16.17 μg(8 %)
Zinc0.66 mg(8 %)
Saturated fatty acids12.9 g
Cholesterol93.44 mg
Author of this recipe:

Ingredients

for
1
wreath
For the filling
1 cup
0.333 cup
Prune (roughly chopped)
0.333 cup
dried Apricot (roughly chopped)
¾ cup
0.333 cup
1 cup
chopped, mixed Nut (hazelnuts, walnuts, almonds)
cup
Apricot Jam
For the pastry
3.333 cups
1 ½ tablespoons
cup
soft butter
cup
1 teaspoon
1
Vanilla pod (seeds scrapped out)
3
4 tablespoons
Plus
All purpose flour (for the work surface)

Preparation steps

1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
2.
Soften the raisins, prunes and the apricots in the rum.
3.
Mix together the flour and the baking powder and beat the butter and sugar until foamy. Add the lemon zest, vanilla seeds and the eggs and fold in well. Gradually sift in the flour mixture and stir well. Add the milk and knead into a smooth pastry.
4.
Drain the dried fruit and melt the butter in a pot. Mix the melted butter with the nuts, dried fruit and 20 ml of rum.
5.
Roll out the pastry on a floured work surface into a long thin shape. Spread with the jam and top with the fruit and nut mixture.
6.
Fold in the short sides and then roll up from the long sides. Place on the prepared baking tray and arrange in a wreath. Bake for 40-45 minutes then remove from the oven, leave to cool a little and serve dusted with icing sugar.
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