Apple Puff Pastry
Ingredients
Part Montagem
Process
01. Roll out the dough to achieve a thickness of approximately 3.0 mm on a table previously dusted with flour.
02. Using a brush, remove the excess flour from the dough.
03. Cut into rectangles of 8 x 15 cm.
04. Apply the Zeelandia Apple Cinnamon Filling in the center of each piece of dough.
05. Brush the edges with beaten whole eggs.
06. Seal the dough by joining the corners to form a square.
07. Moisten the surface with water and coat in Confectioner's Sugar.
08. Place on pre-greased smooth baking sheets.
09. Bake at 210°C for approximately 25 minutes in a deck oven.
TIP
Alternative baking:
* Turbo Oven: 170°C for approximately 20 minutes.
Yield
21 Units of 55 g
Equipment
Oven , Rolling Pin , Scale , Smooth Baking Sheets , Brush , Pastry Brush , Container , Pastry Wheel
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 183 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 8.1 | % VD (*) |
| Aç adicionados (g) | 7.5 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 6.2 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 158 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Apple Puff Pastry
Ingredients
Part Montagem
How to make it
ASSEMBLY
01. Roll out the dough to achieve a thickness of approximately 3.0 mm on a table previously dusted with flour.
02. Using a brush, remove the excess flour from the dough.
03. Cut into rectangles of 8 x 15 cm.
04. Apply the Zeelandia Apple Cinnamon Filling in the center of each piece of dough.
05. Brush the edges with beaten whole eggs.
06. Seal the dough by joining the corners to form a square.
07. Moisten the surface with water and coat in Confectioner's Sugar.
08. Place on pre-greased smooth baking sheets.
09. Bake at 210°C for approximately 25 minutes in a deck oven.
TIP
Alternative baking:
* Turbo Oven: 170°C for approximately 20 minutes.
Tips
Yield
21 Units of 55 g
Equipment
Oven , Rolling Pin , Scale , Smooth Baking Sheets , Brush , Pastry Brush , Container , Pastry Wheel
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 183 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 8.1 | % VD (*) |
| Aç adicionados (g) | 7.5 | % VD (*) |
| Proteínas (g) | 1.6 | % VD (*) |
| Gorduras totais (g) | 6.2 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0.6 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 158 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.