Copenhageners with plum compote

Name: Copenhageners with plum compote
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 glass (720 ml) Plums; 1 pack of D; 1 package (450 g; 6 slices of 75 g each) frozen puff pastry; 1 Egg Yolk; 2 TABLESPOONS Milk; 6 TABLESPOONS Sugar; 1 TEASPOON Cinnamon; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 glass (720 ml) Plums
1 pack of D
1 package (450 g; 6 slices of 75 g each) frozen puff pastry
1 Egg Yolk
2 TABLESPOONS Milk
6 TABLESPOONS Sugar
1 TEASPOON Cinnamon
7-10 Tbsp Flour
baking paper

Directions

1
Pour the plums into a sieve and collect the juice. Stir 4 tablespoons plum juice and sauce powder until smooth. Bring the rest of the juice to the boil, stir in the sauce powder and boil again for about 1 minute. Fold in plums.
2
In the meantime, place puff pastry slices (10 x 20 cm) next to each other on the floured work surface. Let thaw for about 10 minutes. Cut the puff pastry slices in half, fold the corners towards the middle and press on.
3
Mix the egg yolk and milk and spread it on the puff pastry. Spread fruit into the 12 puff pastry pieces. Mix sugar and cinnamon and sprinkle the cake pieces with it. Place on 2 baking trays lined with baking paper.
4
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-16 minutes. Arrange the cake on a plate. Serve with semi-stiff whipped cinnamon cream.