Sweet Apricot Puffs
(1 vote)
(1 vote)
Health Score:
32 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
75
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 75 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 28 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 2 mg | (1 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
48
- Ingredients
- 1 pkg Puff pastry dough (frozen, 450 grams)
- 1 medium egg yolk
- 2 Tbsps condensed milk
- 150 grams butter
- 225 grams Pastry flour
- 1 pinch cinnamon
- 80 grams sugar
- 1 packet Vanilla sugar
- 225 grams Apricot jam
Preparation steps
1.
Let puff pastry thaw.
2.
Melt butter. Mix flour, cinnamon, sugar and vanilla in a bowl, then add butter and mix to crumble.
3.
From puff pastry, cut rectangles of about 4 x 6 cm (approximately 1 1/2 x 2 1/2 inches) with a pastry cutter. Place on lined baking sheets. Whisk egg yolks with condensed milk and brush over pastry. Warm apricot jam and brush thinly over dough. Sprinkle with cinnamon sugar crumbs, then bake in a preheated oven at 200°C (approximately 400°F) for 12–15 minutes. Let cool and serve.
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