Frozen peach yoghurt with puff pastry birds

Name: Frozen peach yoghurt with puff pastry birds
Cook time: 15 min
Total time: 15 min
Yield: 34
Ingredients: 1 package (270 g) fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 2 Egg yolk (size M); 2 TABLESPOONS Sesame seed; 2 TABLESPOONS Sugar crystals; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 34

1 package (270 g) fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
2 Egg yolk (size M)
2 TABLESPOONS Sesame seed
2 TABLESPOONS Sugar crystals
baking paper

Directions

1
Take the puff pastry out of the fridge 5-10 minutes before use, then roll it out on the baking paper. Prick several times with a fork. Whisk the egg yolks with a fork and spread them evenly on the puff pastry, sprinkle sesame seeds and decorating sugar on top and cut out approx. 34 birds using a bird cutter (approx. 3.5 x 6.5 cm).
2
Place the birds on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for approx. 5 minutes.