6 Serves
85 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
140 µg / 400 µgCalcium
110 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
401 mg / 1,250 mgPotassium
152 mg / 4,700 mgSodium
109 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
9 g / 20 gCholesterol
769 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a mixing bowl, combine the almond meal, sugar, egg yolks, and a pinch of cinnamon to create the almond cream filling.
Roll out the puff pastry on a floured surface and cut into rectangles. Place a spoonful of the almond cream filling in the center of each rectangle.
Fold the pastry over the filling to form a pillow shape, sealing the edges tightly. Brush the tops with a little egg wash using a pastry brush.
Place the pastries on the prepared baking sheet and bake for 20 to 25 minutes until golden brown and puffed.
3
g50
g10
g
Danish