Copenhageners with cherries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm 100 ml milk and 1/8 litre water lukewarm. Add 75 g sugar and yeast in pieces and dissolve in it while stirring. Put flour, salt and yeast mixture into a mixing bowl and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Defrost the puff pastry slices. Roll out into a square (20 x 20 cm) on a lightly floured work surface. Knead the yeast dough again and roll out into a square (approx. 30 x 30 cm) on a floured work surface. Place the puff pastry diagonally offset on the centre of the yeast dough.

2. 2

   Beat the corners of the dough over the puff pastry. Turn over and roll out into a rectangle (approx. 20 x 30 cm). Whip the rectangle three times over each other. Roll out again (approx. 20 x 30 cm). Repeat the process twice. Chill the dough for about 1 hour. In the meantime mix pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk. Boil up the rest of the milk, stir in the pudding powder and bring to the boil. Pour into a bowl, cover with cling film and let cool. Drain the cherries. Mix red fruit jelly powder with 6 tablespoons of cherry juice. Bring the rest of the cherry juice and 1 tablespoon of sugar to the boil, stir in the red fruit jelly powder, bring to the boil and stir in the cherries. Cover with cling film and let cool off. Roll out the puff pastry into a rectangle (30 x 40 cm) and cut into 12 pieces (10 x 10 cm). Fold each corner towards the middle.

3. 3

   Pour into a bowl, cover with cling film and let cool. Drain the cherries. Mix red fruit jelly powder with 6 tablespoons of cherry juice. Bring the rest of the cherry juice and 1 tablespoon of sugar to the boil, stir in the red fruit jelly powder, bring to the boil and stir in the cherries. Cover with cling film and let cool off. Roll out the puff pastry into a rectangle (30 x 40 cm) and cut into 12 pieces (10 x 10 cm). Fold each corner towards the middle. Fill 1 tablespoon of pudding into each centre. Put Copenhagen on a baking tray lined with baking paper. Mix egg yolk with cream. Coat the edges of the dough with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out and let cool down. Spread the stewed cherries over the Copenhageners. Dust with icing sugar and decorate with mint

4. 4

   Fill 1 tablespoon of pudding into each centre. Put Copenhagen on a baking tray lined with baking paper. Mix egg yolk with cream. Coat the edges of the dough with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out and let cool down. Spread the stewed cherries over the Copenhageners. Dust with icing sugar and decorate with mint

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
56 g

FATS
8 g

PROTEINS
6 g