Cherry-Copenhagen

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 400 g Sweet cherries
  • 450 g deep-frozen puff pastry (10 square slices each)
  • 400 ml + 2 tablespoons of milk
  • 1 package Pudding powder "Vanilla Flavor"
  • 50 g Sugar
  • 3 TABLESPOONS Sugar crystals
  • baking paper

Directions

  1. 1

    Wash, stalk and stone the cherries. Place the puff pastry slices next to each other and defrost. Heat 350 ml milk in a pot. Mix 50 ml milk, pudding powder and sugar. Remove milk from the stove.

  2. 2

    Pour the pudding powder into the boiling milk, stirring constantly. Let it boil for 1 minute and remove from the stove. Line 2 baking trays with baking paper. Whip 2 corners of each puff pastry square towards the middle, press them firmly and place them on the baking tray. Brush the puff pastry with the rest of the milk and put 1-2 tablespoons of warm vanilla pudding in the middle of each. Press 6-7 cherries into the pudding. Sprinkle Copenhagen with sugar crystals. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the Copenhageners cool down on a cake rack.

  3. 3

    Brush the puff pastry with the rest of the milk and put 1-2 tablespoons of warm vanilla pudding in the middle of each. Press 6-7 cherries into the pudding. Sprinkle Copenhagen with sugar crystals. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the Copenhageners cool down on a cake rack. Tastes best fresh

Nutrition Facts

KCAL
280 kcal
CARBS
34 g
FATS
14 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCake

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