Zucchini Cream Vol Au Vents
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 8.17 g | (8 %) | ||
| Fat | 33.56 g | (29 %) | ||
| Carbohydrates | 25.8 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.37 g | (1 %) |
| Vitamin A | 103.99 mg | (12,999 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.56 mg | (5 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 3.81 mg | (32 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 48.77 μg | (16 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 1.04 μg | (2 %) | ||
| Vitamin B₁₂ | 0.13 μg | (4 %) | ||
| Vitamin C | 4.93 mg | (5 %) | ||
| Potassium | 161.87 mg | (4 %) | ||
| Calcium | 93.35 mg | (9 %) | ||
| Magnesium | 18.6 mg | (6 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Iodine | 5.19 μg | (3 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 11.82 g | |||
| Cholesterol | 32.43 mg |
Ingredients
- For the vol a vents
- 200 grams Puff pastry dough (frozen)
- 1 egg white
- 1 Tbsp Whipped cream
- For the filling
- 100 grams Zucchini
- 1 small marjoram
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 100 grams cream cheese
- 2 Tbsps grated Parmesan
- salt
- freshly ground peppers
- lemon juice
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Thaw the puff pastry, cut out 8 (5 cm) discs (approximately 2 inches) then cut out a 4 cm (approximately 1 1/2 inch) disc from the center of 4 of the discs. Line a baking sheet with parchment paper. Arrange the puff pastry discs on the prepared pan. Brush the edges with egg white and top with the puff pastry rings. Brush with cream and bake until golden brown, around 15-20 minutes. Remove and let cool.
For the filling: Rinse the zucchini, trim and cut into small pieces. Rinse the marjoram, shake dry, pluck the leaves and chop finely. Peel the shallot and garlic and chop. Heat the oil in a large frying pan, sauté the zucchini and marjoram for about 5 minutes. Remove from the heat and let cool. Purée with the cream cheese then mix in the cheese and season with salt, pepper and lemon juice. Fill the vol a vents with the mixture.
Garnish with zucchini and marjoram tips, as desired.
