Filled puff pastry strip

Name: Filled puff pastry strip
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 25 g Sugar; 1 TEASPOON Butter or margarine; 50 g crunchy oats; 750 g Plums; 1 Egg; 100 g Marzipan raw mass; 1 TABLESPOON Milk; 2-3 TABLESPOONS Apricot Jam; 1 TEASPOON Icing sugar; 7-10 Tbsp Aluminium foil and oil; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of (300 g) deep-frozen puff pastry
25 g Sugar
1 TEASPOON Butter or margarine
50 g crunchy oats
750 g Plums
1 Egg
100 g Marzipan raw mass
1 TABLESPOON Milk
2-3 TABLESPOONS Apricot Jam
1 TEASPOON Icing sugar
7-10 Tbsp Aluminium foil and oil
7-10 Tbsp Flour
baking paper

Directions

1
Separate puff pastry slices and let them thaw at room temperature for about 20 minutes. In the meantime caramelise the sugar in a pot until light brown. Add fat and oat flakes and mix.
2
Spread the brittle on an oiled aluminium foil, let it cool down and break into small pieces. Wash plums, dab dry, halve and stone them. Cut halves into slices. Separate the egg. Mix marzipan and egg white to a smooth cream.
3
Slightly moisten the puff pastry slices, place them on top of each other and roll out into a rectangle (approx. 32x40 cm) on a floured work surface. Place on a baking tray lined with baking paper. Spread the marzipan cream lengthwise on the dough, leaving an approx. 5 cm wide edge on the 2 long sides.
4
Spread the plums on the marzipan layer and fold over the free edges towards the middle. Mix egg yolk and milk and brush the edges with it. Sprinkle the cake with brittle. Bake in the preheated oven (electric: 200°C/ gas: level 3) on the lowest level for 25-30 minutes.
5
In the meantime, warm the apricot jam and pass through a sieve. Spread the plums on the hot cake with apricot jam. Let the cake cool down and cut it into about 8 pieces. Serve dusted with icing sugar.