Mini-Copenhagener with custard and raspberries

Name: Mini-Copenhagener with custard and raspberries
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 8 discs Puff pastry (à approx. 45 g; 10 x 10 cm); 1 egg (size M); 1 TEASPOON Sugar; 50 g Vanilla Pudding; 8 Raspberries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

8 discs Puff pastry (à approx. 45 g; 10 x 10 cm)
1 egg (size M)
1 TEASPOON Sugar
50 g Vanilla Pudding
8 Raspberries

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Place 4 slices of puff pastry on top of each other and cut into squares (16 x 16 cm). Cut both squares into 4 squares (8 x 8 cm each).
2
Fold down opposite corners so that a square is formed again, press firmly. Whisk ##egg##, brush the squares with it. Sprinkle with sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
3
Take out and let it cool down for about 5 minutes. Put 1 teaspoon of vanilla##pudding## on each square and decorate with raspberries. Arrange the mini-Copenhagener on a plate.