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Pie pops the pitaya

ingredienti

persone

15

Uova

1 unit

Olio extravergine di oliva

50 grams

Zucchero di canna

80 grams

Anacardi

15 grams

Pitaya

15 grams

Farina di frumento tipo 00

230 grams

Dolci da Italia

Pie pops the pitaya

Pie pops the pitaya

vegetariano con glutine con uova con noci

pronta in

35 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Pie pops the pitaya

Pie Pops the Pitaya

Foto preparazione Pie pops the pitaya

step 1

Melt the sugar in the egg lightly beaten, combine the oil and the lemon zest. Add the flour and quickly knead until a smooth, firm ball.
Foto preparazione Pie pops the pitaya

step 2

Wrap the dough in plastic wrap and let rest in the refrigerator for about half an hour.
Foto preparazione Pie pops the pitaya

step 3

Meanwhile, prepare the filling making toast in the oven at 200 ° cashews for about 6 minutes, let cool and then chop them finely together with the Pitaya.
Foto preparazione Pie pops the pitaya

step 4

Extract from the refrigerator the dough and roll it out with a thickness of about 2mm. With the help of a small cup or a round pastry cutter derived from pasta thirty circles.
Foto preparazione Pie pops the pitaya

step 5

Compose pie pops recline on a circle the stick ice cream, a small portion of filling and closing with a second circle.
Foto preparazione Pie pops the pitaya

step 6

Seal the edges with your fingers and trim with the tines of a fork. Punch some small hole in the center of the cookies with a toothpick.
Foto preparazione Pie pops the pitaya

step 7

Bake at 180 degrees for 20 minutes or until light golden brown Serve the cookies once they have completely cooled.

fabbisogno giornaliero
(per persona)

Main +

Calories 110.0 kcal n.d.

Fat 4.14 g n.d.

Carbohydrates 16.71 g n.d.

Protein 2.71 g n.d.

Fibers 1.67 g n.d.

Water 4.61 g n.d.

Ashes 0.33 g n.d.

Sugars 5.3 g n.d.

Starch 9.09 g n.d.

Minerals +

Calcium 12.06 mg n.d.

Sodium 7.1 mg n.d.

Phosphorus 68.01 mg n.d.

Potassium 74.35 mg n.d.

Iron 0.74 mg n.d.

Magnesium 24.84 mg n.d.

Zinc 0.51 mg n.d.

Copper 0.08 mg n.d.

Manganese 0.64 mg n.d.

Selenium 10.85 mcg n.d.

Fluorine 0.04 mcg n.d.

Vitamins +

A 5.76 mcg n.d.

B1 0.08 mg n.d.

B2 0.05 mg n.d.

B3 0.78 mg n.d.

B5 0.17 mg n.d.

B6 0.07 mg n.d.

B9 0.0 mcg n.d.

B12 0.03 mcg n.d.

C 0.01 mg n.d.

E 0.64 mg n.d.

B12 added 0.0 mcg n.d.

D 0.07 mcg n.d.

K 2.65 mcg n.d.

Lipids +

Monounsaturated 2.84 g n.d.

Polyunsaturated 0.68 g n.d.

Saturated 0.72 g n.d.

Cholesterol 13.39 mg n.d.

Amino acids +

Phenylalanine 0.13 g n.d.

Isoleucine 0.1 g n.d.

Histidine 0.07 g n.d.

Leucine 0.19 g n.d.

Lysine 0.1 g n.d.

Methionine 0.05 g n.d.

Tyrosine 0.07 g n.d.

Threonine 0.09 g n.d.

Tryptophan 0.04 g n.d.

Valine 0.13 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio