Mini cherry strudel with vanilla ice cream

Name: Mini cherry strudel with vanilla ice cream
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 discs (à 45 g) deep-frozen puff pastry; 1 glass (720 ml) Cherries; 1 package Pudding powder "Vanilla Flavor"; 1 Egg Yolk; 2 TABLESPOONS Milk; 6 Tl Sugar crystals; 6 (à 60 g) scoops of vanilla ice cream; 7-10 Tbsp Cherries and lemon balm; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

6 discs (à 45 g) deep-frozen puff pastry
1 glass (720 ml) Cherries
1 package Pudding powder "Vanilla Flavor"
1 Egg Yolk
2 TABLESPOONS Milk
6 Tl Sugar crystals
6 (à 60 g) scoops of vanilla ice cream
7-10 Tbsp Cherries and lemon balm
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Drain the cherries in a sieve and collect the juice. Stir 6 tablespoons of cherry juice and pudding powder until smooth. Bring the rest of the juice to the boil, stir in the pudding powder, bring to the boil again while stirring.
2
Stir in the cherries and fill into a bowl, let it cool down a bit. Roll out puff pastry slices one by one (20 x 18 cm). Spread the stewed cherries on the puff pastry slices, leaving a strip of approx. 2.5 cm wide all around.
3
Turn the long sides inwards and roll up the discs. Place them on a baking tray lined with baking paper. Prick several times with a fork. Whisk the egg yolk with milk and spread it on the rolls.
4
Sprinkle each with 1 teaspoon of sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove the cherry strudel. Arrange with 1 scoop of ice cream on plates.
5
Decorate with 1 cherry and lemon balm.