Fruit salad with puff pastry topping

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Place three slices of puff pastry next to each other on a floured work surface and let them thaw for ten minutes. Put the remaining slices back into the freezer, well wrapped. In the meantime, peel the grapefruit so that the white skin is completely removed.

2. 2

   Remove the fillets between the parting skins, cut them in half and sprinkle them with sugar. Peel and quarter apples and pears and remove the core. Cut the fruits into eighths and cut them crosswise into slices. Peel and slice bananas.

3. 3

   Mix the fruit with lemon juice and fill into an ovenproof dish. Brush the puff pastry slices with water, place them on top of each other and roll them out so that the slices are slightly larger than the form. Brush the edge of the mould with egg white.

4. 4

   Place the puff pastry sheet on top and press on. Cut off the edge a centimetre above the tin. Cut two holes from the middle of the lid. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes until golden brown.

5. 5

   Vanilla sauce tastes good with it.