Peach puff pastry strips

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 300 g Marzipan raw mass
  • 2 Eggs (size M)
  • 50 g + 1 tablespoon icing sugar
  • 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm)
  • 5 ripe peaches (about 110 g each)
  • 125 g Apricot Jam
  • 3-4 Tbsp flaked almonds

Directions

  1. 1

    Dice marzipan. Separate eggs. Mix marzipan, egg white and 50 g icing sugar with the whisk of the hand mixer. Let the puff pastry rest for 5-10 minutes at room temperature. In the meantime, wash the peaches thoroughly, cut them in half and remove the stone.

  2. 2

    Warm the jam in a small pot at low heat. Remove the puff pastry from the packaging, unroll it on the baking paper and place it on a baking tray. Spread with the marzipan mixture, leaving an approx. 1.5 cm wide edge all around.

  3. 3

    Fold in the edges all around about 2 cm. Place the peaches on the marzipan with the cut surface facing down, brush with the jam. Whisk egg yolks and 2 tbsp. water. Brush the edges of the puff pastry with it.

  4. 4

    Sprinkle with almonds. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-18 minutes. Remove from the oven, place on a grid and dust with 1 tablespoon icing sugar.

  5. 5

    Whipped cream tastes good with it.

Nutrition Facts

KCAL
310 kcal
CARBS
33 g
FATS
17 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesSummerCake