Peach and puff pastry kitchen

Ingredients

Directions

1. 1

   Take the puff pastry out of the refrigerator 5-10 minutes before processing. Unroll the puff pastry and roll out on the floured work surface to approx. 36 x 48 cm. Cut doughs into 12 squares (each 12 x 12 cm). Grease a muffin tray with 12 trays. Place a puff pastry square in each trough. Place a second square in each trough, offset. Press the edges. Prick the puff pastry bases several times with a fork. Whisk 2 tablespoons of water with egg yolk. Brush the edges of the puff pastry with it. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) 10-15

2. 2

   In the meantime, wash, halve and stone the peaches. Cut peaches into slices. Strip lavender flowers from the stalk. Set the tip aside for decoration. Cut the vanilla pod lengthwise and scrape out the pulp. Rinse organic orange hot, grate dry and finely grate the skin. Cut all oranges in half and squeeze the juice. Mix juice with honey and starch. Boil up in a pot. Add peach slices. Simmer over low heat, stirring occasionally, for 8-10 minutes. Remove the puff pastry baskets from the oven and remove from the trays. Let them cool down on a cake rack

3. 3

   Remove 1/3 of the compote from the pot and puree finely in a high mixing bowl with a chopping stick. Add the puree to the remaining compote. Add orange peel and lavender flowers and stir in. Remove the compote from the stove and let it cool down for about 1 hour

4. 4

   Pour the compote into the puff pastry baskets. Arrange on a plate and decorate with lavender stalk. Add vanilla sauce

5. 5

   Waiting time approx. 1 hour