Copenhageners

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 1 1/2 packs deep-frozen puff pastry (15 ready-to-eat square slices; 675 g)
  • baking paper
  • 1 glass (720 ml) Morello cherries
  • 3 TABLESPOONS Cornstarch
  • 2 TABLESPOONS Sugar
  • 1 Egg yolk for brushing
  • 1 TABLESPOON Whipped cream
  • 2 TABLESPOONS flaked almonds
  • 100 g Apricot Jam
  • 5 Apricot halves (tin)
  • 400 ml Milk
  • 1 package Pudding powder "Vanilla Flavor"
  • 5 TABLESPOONS Sugar
  • 6 TABLESPOONS Egg liqueur
  • 1 TABLESPOON chopped pistachio kernels and granulated sugar for sprinkling

Directions

  1. 1

    Place the puff pastry slices next to each other and let them thaw. Drain the cherries and collect the juice. Mix 2 tablespoons cherry juice with cornflour. Bring the rest of the juice and sugar to the boil, stir in the cornflour and bring to the boil again. Fold in cherries. Place compote in the middle of 5 puff pastry slices, fold corners.

  2. 2

    Whisk egg yolk and cream. Brush the edges of the pastry with it. Sprinkle with almond flakes. Cut the corners of 5 more puff pastry slices diagonally for about 5 cm. Put 1 teaspoon of apricot jam in the middle of each slice and cover with an apricot half. Fold one corner towards the middle and press down lightly. For the egg liqueur filling, mix 2 tablespoons of milk with the custard powder. Bring the remaining milk and sugar to the boil, stir in the custard powder and bring to the boil again while stirring. Let the pudding cool down a bit and stir in the advocaat. Spread the cream on the remaining 5 puff pastry slices. Fold into triangles and press on the edges with a fingertip. Also brush with whisked egg yolk and sprinkle with pistachios.

  3. 3

    Bring the remaining milk and sugar to the boil, stir in the custard powder and bring to the boil again while stirring. Let the pudding cool down a bit and stir in the advocaat. Spread the cream on the remaining 5 puff pastry slices. Fold into triangles and press on the edges with a fingertip. Also brush with whisked egg yolk and sprinkle with pistachios. Place all the pieces on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-20 minutes. For the apricot-Copenhagen remaining apricot jam, heat up with 1 tablespoon of water and stir until smooth. Spread the Copenhagener with it and sprinkle with sugar crystals

  4. 4

    Preparation time: approx. 1 1/2 hours