Stone Fruit Puffs

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Stone Fruit Puffs
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein6.52 g(7 %)
Fat24.13 g(21 %)
Carbohydrates47.85 g(32 %)
Sugar added9.3 g(37 %)
Roughage2.73 g(9 %)
Vitamin A222.35 mg(27,794 %)
Vitamin D0 μg(0 %)
Vitamin E2.23 mg(19 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.23 mg(21 %)
Niacin3.96 mg(33 %)
Vitamin B₆0.07 mg(5 %)
Folate50.52 μg(17 %)
Pantothenic acid0.27 mg(5 %)
Biotin2.76 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11.17 mg(12 %)
Potassium334.9 mg(8 %)
Calcium53.26 mg(5 %)
Magnesium30.5 mg(10 %)
Iron1.87 mg(12 %)
Zinc0.62 mg(8 %)
Saturated fatty acids6.75 g
Cholesterol10.01 mg
Author of this recipe:

Ingredients

for
8
Ingredients
24
dried Apricot
cup
½ cup
2 tablespoons
1 tablespoon
1 tablespoon
1
Vanilla pod (seeds scraped out)
14 ounces
frozen Puff pastry (defrosted)
All purpose flour (for the work surface)
4 tablespoons
4 tablespoons
slivered almonds

Preparation steps

1.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
2.
Soften the apricots in the apple juice.
3.
Mix together the sour cream, sugar, lemon juice, cornflour and the vanilla seeds.
4.
Roll out the pastry on a floured work surface and cut into 8 rectangles. Place them on the prepared baking tray and spread some of the sour cream mixture onto each one.
5.
Place three apricot halves on top of each slice, sprinkle with sugar crystals and bake for around 15 min until golden. Add the almonds when there are 5 minutes left.
6.
Remove the slices from the oven and leave to cool. Serve on a platter.