Fried puff pastry stick with nectarine salad

Name: Fried puff pastry stick with nectarine salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pack (270 g) fresh puff pastry (refrigerator shelf; e.g. from Aunt Fanny); 7-10 Tbsp Juice of 1 orange; 6 TABLESPOONS demerara sugar; 2-3 stem(s) Mint; 4–6 Nectarines; 2 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 pack (270 g) fresh puff pastry (refrigerator shelf; e.g. from Aunt Fanny)
7-10 Tbsp Juice of 1 orange
6 TABLESPOONS demerara sugar
2-3 stem(s) Mint
4–6 Nectarines
2 TABLESPOONS Oil

Directions

1
Roll the dough to half (approx. 20 cm long) and cut it off together with the paper. (Wrap the rest of the dough roll well and freeze.) Let the dough sheet rest at room temperature for about 10 minutes.
2
For the nectarine salad, mix orange juice and 2 tablespoons of sugar. Wash the mint, shake dry and cut into strips. Wash nectarines, halve, seed and cut into thin slices. Mix both with the orange juice.
3
Sprinkle the dough plate with 2 tablespoons of sugar and press down lightly. Turn, sprinkle the back with 2 tablespoons of sugar and press on. First cut the dough sheet lengthwise, then cut into 10 strips (approx. 2 cm wide).
4
Heat the oil in a large frying pan. Fry the dough sticks in it in portions on each side at medium heat for 1-2 minutes. (Caution, they burn quickly!) Serve warm or cold with the nectarine salad.