Fine Copenhageners

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and allow to thaw. Cut the contours of a butterfly out of each slice so that there is as little dough residue as possible. Cut out feelers, legs and small circles from dough remains. Place butterflies on a baking tray lined with baking paper. Whisk the egg yolk and 2 tablespoons of milk.

2. 2

   Brush butterflies with it, do not touch the edges of the dough. Decorate with feelers, legs and circles, brush again with whisked egg yolk. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 8-12 minutes until golden brown. Let cool off afterwards. In the meantime, stir 5 tablespoons of milk, sugar and pudding powder until smooth. Bring 1/4 litre of milk to the boil, add the pudding powder while stirring continuously, boil for 1-2 minutes. Let it cool down a little bit, spread it by the spoonful on the butterflies, let it cool down completely. Decorate with small drops of jam. Dust with icing sugar.

3. 3

   In the meantime, stir 5 tablespoons of milk, sugar and pudding powder until smooth. Bring 1/4 litre of milk to the boil, add the pudding powder while stirring continuously, boil for 1-2 minutes. Let it cool down a little bit, spread it by the spoonful on the butterflies, let it cool down completely. Decorate with small drops of jam. Dust with icing sugar. Serve decorated with icing flowers

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
410 kcal

CARBS
43 g

FATS
23 g

PROTEINS
7 g