Alsatian pie
Allergens:
Ingredients for 5 portions
Calculate portions
Dutch dough
0.156 kg
Sterilised milk
0.25 l
Butter
0.016 kg
Reineta apple
0.5 kg
Frutgel (cold gelatine)
0.038 kg
Slivered almonds
0.025 kg
Apricot coulis
0.05 l
Plain flour
0.078 kg
Butter
0.047 kg
Icing sugar
0.023 kg
Eggs
0.156 ud
Vanilla flavour
0.008 g
Table salt
0.156 g
Confruti apricot
0.025 kg
Water
0.025 l
Elaboration
For this recipe the following elaborations are needed:
- Dutch dough
- Apricot coulis
- Cover the molds.
For the filling:
- Mix the warm milk, the sugar, the eggs and the melted butter.
- Peel, core and finely slice the apples.
- Distribute the apples in the bottom of the mold and cover with the liquid.
- Bake at 180º – 200 ºC for around 30-45 minutes.
- Once cooked and cold, remove from the mold and add shine using apple gelatine (frutgel) and sprinkle slivered toasted almonds.
- Serve with apricot coulis.
Nutritional information (1 portion)
Energy
373.6
kcal
Carbohydrates
46.49
g
Proteins
6.94
g
Lipids
17.25
g
Fiber
2.97
g
Saturates
7.45
g
Monounsaturated fatty acids
5.78
g
Polyunsaturated fatty acids
1.23
g
Cholesterol
111.83
mg
Calcium
89.73
mg
Iron
1.17
mg
Zinc
0.68
mg
Vitamin A
158.66
ug
Vitamin C
9.3
g
Folic acid
24.85
ug
Salt (Sodium)
102.42
mg
Sugars
31.98
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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