Strudel Parcels
Because the dough is low in fat and the sweet fruits don't need much honey, the strudel packs are perfect for those who pay attention to their figure and still don't want to do without sweets.
A poem with light vanilla sauce: For this, stir a cup of diet vanilla pudding (150 g ) with 5 tablespoons of low-fat milk until smooth.
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 194 mg | (5 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 47 mg |
Ingredients
- Ingredients
- ½ lemon
- 2 large Pear (each about 225 grams)
- 1 small Apple (about 100 grams)
- 1 pc ginger (about 30 grams)
- 1 pinch cayenne pepper
- 6 Tbsps Quark (about 120 grams)
- 2 Tbsps honey
- 1 egg
- 4 Tbsps
- 6 sheets Phyllo dough
- 2 Tbsps ground almonds (about 20 grams)
- 4 Tbsps breadcrumbs (about 40 grams)
Preparation steps
Rinse the lemon, wipe dry and finley grate the zest. Squeeze juice from lime.
Peel, quarter and core pears and apples. Cut each into thin slices and place in a bowl. Mix with lemon zest and lemon juice.
Peel and finely grate the ginger. Put cayenne pepper, quark and honey in a separate bowl and mix well. Pour over apple and pear slices.
Separate the egg. Mix egg yolk and milk together in a small bowl. Place individual sheets of phyllo dough on parchment paper. Brush with a little egg-milk mixture and fold each in half.
Mix the breadcrumbs with almonds and spread 1 tablespoon in the middle of each phyllo sheet.
Top each with a portion of fruit-yogurt mixture.
Beat the egg white slightly, brush along the edge of each phyllo sheet, fold sheet over the filling and press firmly together. Brush each parcel with the remaining egg-milk mixture.
Line a baking sheet with parchment paper. Place parcels on sheet and bake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for 20-25 minutes. Serve warm.