Peach and Amretto bags
easy
50 mins
50 mins
Ingredients
- 1 pack of (300 g) deep-frozen puff pastry
- 1/2 package Almond-flavoured pudding powder
- 200 ml Milk
- 3 TABLESPOONS Amaretto (almond liqueur)
- 1 TABLESPOON Sugar
- 1 can(s) (425 ml/ 250 g stripping) Peach halves
- 1 egg (size M)
- 1 TEASPOON Cream
- 50 g Skinny Quark
- 5 amaretti biscuits
- 25 g flaked almonds
- 3 TABLESPOONS Sugar crystals
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Stir pudding powder, 3 tablespoons of milk, amaretto and sugar until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Place in a bowl to cool down. Separate puff pastry sheets and defrost at room temperature in 20-30 minutes. Drain the peaches.
- 2
Separate egg, mix egg yolk and cream. Stir quark into the pudding. Roll out puff pastry sheets, one by one to rectangles (approx. 12 x 24 cm) on a floured work surface. Place a heaped tablespoon of pudding on each half. Place a half peach and an amaretti on top. Brush the edges with egg white and fold the free halves over the peaches. Press well all around with a fork. Place on a baking tray lined with baking paper, brush with egg yolk and sprinkle with flaked almonds and decorating sugar. Let the particles rest for about 10 minutes. Bake in a preheated oven (electric: 200 °C / gas: level 3) for 15-20 minutes.
- 3
Brush the edges with egg white and fold the free halves over the peaches. Press well all around with a fork. Place on a baking tray lined with baking paper, brush with egg yolk and sprinkle with flaked almonds and decorating sugar. Let the particles rest for about 10 minutes. Bake in a preheated oven (electric: 200 °C / gas: level 3) for 15-20 minutes. Let them cool down. Results in approx. 5 pieces
Nutrition Facts
450 kcal
49 g
23 g
9 g
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