Filled puff pastry corners

Name: Filled puff pastry corners
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 discs (à 75 g) deep-frozen puff pastry; 100 g Strawberries; 75 g Raspberries; 1 Nectarine; 1 (150 g) Split honeydew melon; 1 Egg yolk (size M); 1 TABLESPOON Milk; 4 TABLESPOONS Sugar crystals; 3 sheets Gelatine; 250 g Mascarpone; 250 g Low-fat curd; 2 TABLESPOONS Lemon juice; 80 g Sugar; 150 g Whipped cream; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 discs (à 75 g) deep-frozen puff pastry
100 g Strawberries
75 g Raspberries
1 Nectarine
1 (150 g) Split honeydew melon
1 Egg yolk (size M)
1 TABLESPOON Milk
4 TABLESPOONS Sugar crystals
3 sheets Gelatine
250 g Mascarpone
250 g Low-fat curd
2 TABLESPOONS Lemon juice
80 g Sugar
150 g Whipped cream
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 10 minutes. Wash, clean and chop the strawberries. Sort the raspberries. Wash the nectarine, cut the flesh into slices from the stone and chop finely.
2
Remove the seeds from the melon, cut the flesh from the skin and chop into small pieces. Cut the dough in half crosswise, cut the halves diagonally in half and place them on a baking tray lined with baking paper. Whisk the egg yolks and milk, spread the puff pastry with it and sprinkle with sugar crystals.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Put the finished dough cakes in a cool place. Soak gelatine in cold water. Cream mascarpone, quark, lemon juice and sugar with the whisk of the hand mixer.
4
Whip the cream until stiff. Squeeze the gelatine, dissolve in warm water. Stir with 1 tablespoon of cream and quickly stir into the rest of the cream. Carefully fold in the cream and prepared fruit. Cut open puff pastry pieces and fill with cream.