Fruity lemon-Copenhagen

Name: Fruity lemon-Copenhagen
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 125 g Ricotta cheese; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 1/2 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Sugar; 1 Egg yolk (size S); 3 TABLESPOONS Apricot Jam; 6 Tl red fruit pudding; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
125 g Ricotta cheese
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
1/2 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS Sugar
1 Egg yolk (size S)
3 TABLESPOONS Apricot Jam
6 Tl red fruit pudding
7-10 Tbsp Flour
baking paper

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Stir the ricotta, lemon juice and zest, pudding powder, sugar and egg yolk until smooth with a whisk. Unroll the puff pastry on a floured work surface and remove the baking paper
2
Cut the dough into 6 rectangles each (approx. 12 x 14 cm). Whip the corners of the rectangles towards the middle and press the tips slightly. Place on a baking tray lined with baking paper. Spread cream in the middle of the puff pastry pieces. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes until golden brown, remove. Let it cool down on a cake rack
3
Bring jam to the boil in a pot with 1 tablespoon of water. Brush the particles with it. Put 1 teaspoon of red fruit jelly on each particle and serve