Cherry Strips

Name: Cherry Strips
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 350 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 7 TABLESPOONS Sugar; 125 g Low-fat curd; 1 glass (720 ml; separation weight: 460 g) Sour cherries; 30 g Cornstarch; 7-10 Tbsp peel of 1 untreated lemon; 1 package (450 g) frozen puff pastry; 1 TEASPOON Cream; 1 Egg Yolk; 20 g flaked almonds; 50 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

350 ml Milk
1 package Pudding powder "Vanilla Flavor"
7 TABLESPOONS Sugar
125 g Low-fat curd
1 glass (720 ml; separation weight: 460 g) Sour cherries
30 g Cornstarch
7-10 Tbsp peel of 1 untreated lemon
1 package (450 g) frozen puff pastry
1 TEASPOON Cream
1 Egg Yolk
20 g flaked almonds
50 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Defrost the dough sheets at room temperature. Mix 4 tablespoons of milk, pudding powder and 5 tablespoons of sugar. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil and remove the pot from the heat. Stir in the quark. Put the quark pudding in a bowl, cover the surface with cling film and let it cool down.
2
For the compote, drain the cherries, collect the juice and measure 300 ml. Stir 4 tablespoons of juice, remaining sugar and starch until smooth. Boil up the rest of the juice and lemon peel. Stir in starch, bring to the boil again. Remove lemon peel. Fold in the cherries and let them cool down as well. Place the puff pastry sheets on top of each other and roll out into a square (approx. 40x40 cm). Cut approx. 10 cm long and 2 cm wide strips diagonally on 2 opposite sides. Stir the pudding until smooth. Place the pudding together with the compote in alternating strips on the middle pastry sheet. Fold the dough strips over the filling and press them on. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 20-25 minutes.
3
Place the puff pastry sheets on top of each other and roll out into a square (approx. 40x40 cm). Cut approx. 10 cm long and 2 cm wide strips diagonally on 2 opposite sides. Stir the pudding until smooth. Place the pudding together with the compote in alternating strips on the middle pastry sheet. Fold the dough strips over the filling and press them on. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 20-25 minutes. Mix egg yolk and cream and spread the dough after 15-20 minutes. Roast the flaked almonds in a dry pan and let them cool down. Mix icing sugar and lemon juice. Coat the hot strip with the icing sugar icing and sprinkle with flaked almonds. Let it cool down. Results in about 10 pieces
4
Mix egg yolk and cream and spread the dough after 15-20 minutes. Roast the flaked almonds in a dry pan and let them cool down. Mix icing sugar and lemon juice. Coat the hot strip with the icing sugar icing and sprinkle with flaked almonds. Let it cool down. Results in about 10 pieces