Blackberry-Copenhagener

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature. In the meantime, mix 6 tablespoons of milk, sugar and pudding powder. Bring 440 ml milk to the boil, remove from the heat and stir in the pudding powder.

2. 2

   Bring the pudding to the boil while stirring and let it boil for 1 minute. Place foil directly on the surface. Put the pudding aside. Roll out the puff pastry slices on a floured work surface to form one rectangle (30 x 15 cm) each and halve them crosswise to form 12 squares (15 x 15 cm).

3. 3

   Cut squares in the corners, and beat each 2nd half of the corner inwards to create "windmills". Mix the egg yolks and 1 tablespoon of milk. Spread the puff pastry with it. Spread half the pudding in the middle of the puff pastry pieces.

4. 4

   Put the puff pastry on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes until golden brown.

5. 5

   In the meantime wash and clean the blackberries. Fill the Copenhagen with the rest of the pudding and cover with blackberries. Let it cool down.