Easy-peasy berry crostata
very easy
35 mins
35 mins
Ingredients
- 1 pck. (270 g each) Puff pastry (cooling shelf)
- 1 Egg (Gr. M)
- 1 TABLESPOON Milk
- 6-7 TABLESPOONS Sugar
- 500 g Strawberries
- 250 g Raspberries
- 1 Lime
- 300 g Yoghurt cream cheese
- 200 g Schmand
- 1 pck. Vanilla sugar
- 1 TABLESPOON Icing sugar
- 1 TABLESPOON liquid honey
- baking paper
- 7-10 Tbsp Dried peas
Directions
- 1
Take the dough out of the fridge. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a tray with baking paper.
- 2
Roll out the puff pastry and cut it in half lengthwise. Place both strips on the tray and prick several times with a fork. Whisk the egg and milk, brush the pastry sheets with it and sprinkle each with 2 tbsp. sugar. Cover with a sheet of baking paper and sprinkle with dried peas. Bake in a hot oven for 18-20 minutes until golden brown and crispy. Remove from the oven, pull off the tray and let cool on a cake rack.
- 3
In the meantime wash, clean and halve the strawberries. Select the raspberries, wash if necessary. Mix berries with 2-3 tbsp. sugar and lime juice and marinate for about 15 minutes.
- 4
Mix cream cheese, sour cream, vanilla sugar, icing sugar and honey with the whisk of the mixer until thick and creamy. Spread the cream on the puff pastry bases, add the berry mix and serve immediately.
- 5
If you feel like a change of taste, replace half of the yoghurt cream cheese with mild goat cream cheese.
Nutrition Facts
320 kcal
27 g
20 g
6 g
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