Ingredients
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Method
-
Thawing the pastry
Leave the pastry to thaw at room temperature for about 15 minutes.
15 min -
Cooking the plum filling
Simmer the pitted, finely chopped plums with the water and sugar until they form a thick jam.
12 min -
Cutting and folding the pastry
Cut the pastry into squares, snip the corners towards the centre, then fold every second corner into the middle.
8 min -
Filling and brushing
Place a little jam in the centre, then brush the pastry with beaten egg.
6 min -
Baking
Bake at 225°C on the middle shelf for about 10 to 15 minutes, until golden brown.
12 min -
Cooling and dusting
Leave to cool, then dust with icing sugar. Serve cold or lukewarm.
5 min
| Nutrient | Total (10 pieces) | 1 pieces |
|---|---|---|
| Energy | 2 140 kcal | 214 kcal |
| Fat | 13 g | 1,3 g |
| of which saturates | 3,0 g | 0,3 g |
| Carbohydrates | 428 g | 43 g |
| Protein | 73 g | 7,3 g |
| Fibre | 20 g | 2,0 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, egg
For sensitive digestion: pasta, plum (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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