Puff pastry cannelles are one of the most popular dessert recipes on the menu at a local grocery store in Madrid, Spain.
But these aren’t the only ones.
They’re also a great source of fresh vegetables, fruit and protein.
According to a study published in the Journal of Food Science and Technology, puff pastry can also provide the perfect balance of carbs and fats.
The study showed that the two are combined with a lot of nutrients.
The researchers compared the results of these two ingredients in the puff pastry cannelles that are made from the pastry dough.
The results showed that a large amount of carbohydrates is absorbed and stored in the pastry, while a small amount of fat is present in the finished product.
The punch pastry is an excellent source of vitamins, minerals and antioxidants, says María Ángel García-Sánchez, the lead author of the study and a postdoctoral fellow at the University of Zaragoza.
A puff pastry is a pastry made from pastry dough made from egg whites, which is mixed with milk, butter and flour.
The egg whites are then boiled until they are cooked.
The pastry is then cut into rounds, which are filled with fruit and vegetables.
The dough is then baked until the round is firm and golden.
The fruit is then added to the top of the pastry.
These puff pastry are made by combining the egg whites with milk and butter.
The mixture is then heated until it boils.
The liquid is then removed from the surface of the dough.
Once baked, the pastry is cooled to room temperature and then the pastry has to be cut into thin strips.
The slices are then placed into the refrigerator to be cooled again before they are stuffed with fruit.
The researchers found that puff pastry contains a lot more calories than a traditional cannelling pie.
The scientists measured the calories in the pie in terms of carbohydrates, protein and fat.
The average calorie value was 539 calories per piece of pastry, compared to just 140 calories per slice of pastry.
In addition, the researchers found the calories of the pie increased by 539% if the pie was filled with a combination of fat and carbohydrate.
The protein was also slightly higher than that of a traditional pastry, which was 3.6 grams, or 1.5 grams, of protein per piece.
The researchers suggest that this increase in protein can help to keep the energy content of the ingredients stable throughout the cooking process.
The fat content was slightly lower than the traditional pastry.
It was only 0.1 grams, which means the fat content is still fairly high.
In the future, the research team hopes to improve the nutrition and quality of the pies, as well as to improve their packaging.
The team is currently working on making the puff pastry more flexible.
They are working on improving the thickness of the slices and the texture of the crust.
In the future they are also working on the cooking methods.
Source: JFS_Punch_Pastry_Cannelles_Journal of Food and Nutrition, article via Gawker