Copenhageners with vanilla pudding and stewed cherries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and defrost at room temperature. In the meantime, mix 6 tablespoons of milk, 40 g sugar and pudding powder. Bring 440 ml milk to the boil, remove from the heat and stir in the pudding powder.

2. 2

   Bring the pudding to the boil while stirring and let it boil for 1 minute. Place foil directly on the surface. Put the pudding aside. Roll out the puff pastry slices on a floured work surface to form one rectangle (30 x 15 cm) each and halve them crosswise to form 12 squares (15 x 15 cm).

3. 3

   For half of the squares, fold the corners towards the middle. Cut the rest of the squares in the corners and overlay each 2 sides to create "windmills". Mix egg yolk and cream.

4. 4

   Spread the puff pastry with it. Spread the pudding in the middle of the puff pastry particles. Put the puff pastry on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes until golden brown.

5. 5

   In the meantime drain the cherries and collect the cherry juice. Mix cake glaze powder and 30 g sugar in a pot. Gradually add 125 ml cherry juice and cold water to each. Bring to the boil while stirring, remove from the stove.

6. 6

   Cover Copenhagen with cherries and sprinkle with cake glaze. Allow to set for 30 minutes.

Nutrition Facts

KCAL
260 kcal

CARBS
31 g

FATS
13 g

PROTEINS
4 g