Peach puff pastry particles (diabetics)

Name: Peach puff pastry particles (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 pack of (450 g; 6 slices each 10 x 20 cm) deep-frozen puff pastry; 6 (à 370 ml; suitable for diabetics) skinned and pitted peaches /2 jars of peaches; 1 Egg yolk (size M); 1-2 TABLESPOONS Milk; 7-10 Tbsp a few drops of liquid sweetener; 40 g flaked almonds; 150 g Apricot fruit spread; 12 Scoops of Bourbon vanilla ice cream; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 pack of (450 g; 6 slices each 10 x 20 cm) deep-frozen puff pastry
6 (à 370 ml; suitable for diabetics) skinned and pitted peaches /2 jars of peaches
1 Egg yolk (size M)
1-2 TABLESPOONS Milk
7-10 Tbsp a few drops of liquid sweetener
40 g flaked almonds
150 g Apricot fruit spread
12 Scoops of Bourbon vanilla ice cream
baking paper

Directions

1
Place the puff pastry slices next to each other on the work surface and allow to defrost at room temperature for about 10 minutes. Cut peaches into slices. Cut the puff pastry slices in half crosswise once each (10 x 10 cm). Roll out a little flatter. Place the puff pastry pieces on 2 baking trays lined with baking paper. Distribute peach slices in the middle of each slice. Whisk together the egg yolks, milk and sweetener.
2
Brush the edges of the puff pastry slices with it. Sprinkle with flaked almonds. Bake one after the other in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for about 8 minutes. Warm up the fruit spread and pass it through a sieve. Spread it on peaches while still warm. Arrange each with 1 scoop of vanilla ice cream
3
Not diabetic? Whisk 1 tablespoon of sugar with the egg yolk. Use "normal" jam and "normal" vanilla ice cream