Filled puff pastry corners with crumbles
very easy
75 mins
75 mins
Ingredients
- 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 50 g dried cranberries
- 50 g Butter
- 100 g Flour
- 25 g Sugar
- 2 packages Vanillin sugar
- 250 g Low-fat curd
- 200 g low-fat cream cheese with buttermilk (6 % fat absolute)
- 5 TABLESPOONS red fruit pudding
- baking paper
Directions
- 1
Take the puff pastry out of the fridge about 10 minutes before processing. Roughly chop the cranberries. Knead butter, flour, sugar, cranberries and 1 sachet of vanilla sugar into crumbles using the dough hooks of the hand mixer or with your hands. Put them in a cold place
- 2
Cut the puff pastry in half lengthwise. Divide both halves into thirds and place them diagonally to form 12 triangles. Place the puff pastry on two baking trays lined with baking paper. Prick several times with a fork. Sprinkle 6 triangles with the crumbles. Bake puff pastry without crumbles in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes until golden brown. Remove the puff pastry bases from the oven and let them cool down
- 3
Bake puff pastry with crumbles in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes until golden brown. Remove the lid of the puff pastry from the oven and let it cool down. Mix quark and cream cheese, carefully fold in groats and 1 packet of vanilla sugar. Spread the quark mixture on the puff pastry bases and cover with the lid
- 4
Waiting time approx. 30 minutes
Nutrition Facts
470 kcal
48 g
24 g
15 g
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