Marzipan-Copenhagener with apple compote

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Add 75 g sugar and yeast in pieces and dissolve in it while stirring. Put flour, salt and yeast mixture into a mixing bowl and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Peel, quarter, core and cut apples into pieces. Caramelise 50 g sugar. First deglaze with 200 ml apple juice, then add apple pieces. Let the compote simmer gently for about 3 minutes until the caramel is dissolved. Place the puff pastry slices next to each other and defrost.

2. 2

   Stir pudding powder and 50 ml apple juice until smooth. Stir the mixed powder into the compote and simmer for 1-2 minutes. Pour into a bowl and let it cool down. Place the puff pastry slices on top of each other and roll out into a square (25 x 25 cm) on a lightly floured work surface. Knead the yeast dough again and roll out into a square (35 x 35 cm) on a floured work surface. Place the puff pastry diagonally offset on the middle of the yeast dough. Whip the edges of the dough over the puff pastry. Turn over and roll out into a rectangle (approx. 25 x 45 cm). Fold the rectangle three times over each other. Roll out again (approx. 25 x 45 cm). Repeat the process 2 times. Chill the dough for approx. 30 minutes. Grate the marzipan. Mix marzipan, egg and cream to a smooth mixture. Roll out the puff pastry rectangular (approx. 36 x 48 cm) and cut into 12 pieces (12 x 12 cm). Place on 2 baking trays lined with baking paper. Put about 1 tsp.

3. 3

   Roll out again (approx. 25 x 45 cm). Repeat the process 2 times. Chill the dough for approx. 30 minutes. Grate the marzipan. Mix marzipan, egg and cream to a smooth mixture. Roll out the puff pastry rectangular (approx. 36 x 48 cm) and cut into 12 pieces (12 x 12 cm). Place on 2 baking trays lined with baking paper. Put about 1 tsp. marzipan in the middle of each square, then fold the corners to the middle. Spread about 1 tbsp. apple compote on each. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Meanwhile roast almonds in a pan without fat, take them out and let them cool down. Heat apricot jam and pass through a sieve. Take out the Copenhageners and first spread with jam, then sprinkle with flaked almonds. Let the Copenhageners cool down and before serving, put 1 tsp. cherry jam in the middle of each

4. 4

   marzipan in the middle of each square, then fold the corners to the middle. Spread about 1 tbsp. apple compote on each. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Meanwhile roast almonds in a pan without fat, take them out and let them cool down. Heat apricot jam and pass through a sieve. Take out the Copenhageners and first spread with jam, then sprinkle with flaked almonds. Let the Copenhageners cool down and before serving, put 1 tsp. cherry jam in the middle of each

5. 5

   waiting time 1 1/4 hours

Nutrition Facts

KCAL
430 kcal

CARBS
67 g

FATS
14 g

PROTEINS
8 g