Filled puff pastry loops

Name: Filled puff pastry loops
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 discs (à 75 g; 10x18.5 cm) deep-frozen puff pastry; 1 TABLESPOON Currant Jelly; 8 TABLESPOONS Icing sugar; 2-3 TABLESPOONS Lemon juice; 250 g Whipped cream; 1 package Vanillin sugar; 1 medium sized summer plum or nectarine; 7-10 Tbsp Mint; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 discs (à 75 g; 10x18.5 cm) deep-frozen puff pastry
1 TABLESPOON Currant Jelly
8 TABLESPOONS Icing sugar
2-3 TABLESPOONS Lemon juice
250 g Whipped cream
1 package Vanillin sugar
1 medium sized summer plum or nectarine
7-10 Tbsp Mint
baking paper

Directions

1
Defrost the puff pastry. Line a baking tray with baking paper. Roll out dough slices to 10x20 cm and cut them in half crosswise. Cut the resulting squares twice diagonally into triangles.
2
Moisten 2 triangles each at the tip of the shorter sides with a little water and press them together to form loops, slightly overlapping. Place bows on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes.
3
Let it cool down. Carefully cut the loops in half horizontally. Warm the jelly. Coat the upper halves of the bows with the jelly. Stir icing sugar and lemon juice until smooth. Spread the top of the jelly. Whip the cream until stiff and allow the vanilla sugar to trickle in.
4
Pour into a piping bag with perforated spout and spray onto the dough bases. Place the lid on top. Spray a tuff into the middle of the pastry with the rest of the cream. Wash, halve, stone and cut plums into eighths.
5
Decorate bows with plum and mint. Serve immediately.