Brittle puff pastry slices with plum compote

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Lay the puff pastry sheets apart and let them thaw. Meanwhile, bring the fat, sugar, honey and hazelnut flakes to the boil in a saucepan. Simmer for 1-2 minutes while stirring and finally add milk.

2. 2

   Let it cool down a little. Place puff pastry sheets on top of each other and roll out to the size of a baking tray (approx. 32 x 40 cm). Place the puff pastry on a greased, flour-dusted baking tray and prick several times with a fork.

3. 3

   Cool for 5-10 minutes. Spread brittle mixture on one half of the puff pastry. Bake in the preheated oven (electric: 200°C/ gas: level 3) for about 15 minutes. Cover the brittle halves if necessary.

4. 4

   Let the puff pastry cool on the baking tray. For the filling, remove 5-6 tablespoons of the milk and mix with pudding powder. Bring the rest of the milk to the boil, stir in the pudding powder and bring to the boil again briefly.

5. 5

   Let it cool down. Drain the plums and collect the juice. Measure out approx. 100 ml of juice and stir with cornflour until smooth. Boil up the rest of the juice and cherry nectar together with lemon peel, cinnamon and 25 g sugar.

6. 6

   Stir in starch, bring to the boil again briefly and stir in the plums. Remove the cinnamon and lemon peel and let it cool down. Cut the puff pastry sheet in half along the brittle layer. Spread the compote on the uncoated puff pastry half and put in a cool place.

7. 7

   Stir butter and remaining sugar until the sugar is dissolved. Pass the pudding through a sieve and stir into the butter by the spoonful. Spread the caramel butter cream on the compote.

8. 8

   Cut the brittle pastry into approx. 10 pieces (rectangles) and place them on the buttercream. Put in a cool place for about 30 minutes. Cut the plate into the pre-marked pieces and arrange on a plate.

9. 9

   Results in about 10 pieces.

Nutrition Facts

KCAL
590 kcal

CARBS
57 g

FATS
36 g

PROTEINS
5 g