Copenhageners with exotic fruits

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm 200 ml of milk lukewarm. Crumble the yeast into it, mix with 75 g sugar until the yeast has dissolved. Put flour, salt and fat into a mixing bowl. Add the yeast mixture and knead everything into a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Mix pudding powder with 3 tablespoons of sugar, stir with 6 tablespoons of milk until smooth. Bring coconut milk to the boil in a pot. Remove from the stove. Stir in the pudding powder.

2. 2

   Simmer for about 1 minute while stirring. Pour the pudding into a bowl and cover directly with foil. Place puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Place on top of each other and 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 (35 x 35 cm) on a floured work surface. Place the puff pastry diagonally offset on the centre of the yeast dough. Fold over the edges of the dough. Turn over and roll out into a rectangle (approx. 20 x 35 cm). Whip the rectangle three times over each other and roll out again (approx. 20 x 35 cm). Repeat the process twice. Cover the dough and chill for about 1 hour. Roll out the puff pastry into a rectangle (36 x 48 cm) and cut into 12 squares (12 x 12 cm). Place on 2 baking trays lined with baking paper. Stir the pudding until smooth. Put a blob of pudding in the middle of each square. Whip the dough corners towards the middle. Spread the rest of the pudding on top. Whisk the egg yolks with 2 tablespoons of milk and brush the edges of the dough with it.

3. 3

   Repeat the process twice. Cover the dough and chill for about 1 hour. Roll out the puff pastry into a rectangle (36 x 48 cm) and cut into 12 squares (12 x 12 cm). Place on 2 baking trays lined with baking paper. Stir the pudding until smooth. Put a blob of pudding in the middle of each square. Whip the dough corners towards the middle. Spread the rest of the pudding on top. Whisk the egg yolks with 2 tablespoons of milk and brush the edges of the dough with it. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 15-25 minutes. Let them cool down. Peel kiwi, cut into thin slices, halve some slices. Peel pineapple and cut into pieces. Peel and slice banana, sprinkle with lemon juice. Warm up the jam, pass through a sieve. Spread the pudding with it. Cover Copenhagen with the fruits, spread with the rest of the jam. Sprinkle with grated coconut

4. 4

   Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 15-25 minutes. Let them cool down. Peel kiwi, cut into thin slices, halve some slices. Peel pineapple and cut into pieces. Peel and slice banana, sprinkle with lemon juice. Warm up the jam, pass through a sieve. Spread the pudding with it. Cover Copenhagen with the fruits, spread with the rest of the jam. Sprinkle with grated coconut

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
400 kcal

CARBS
58 g

FATS
16 g

PROTEINS
6 g