Plum-Copenhagener

Name: Plum-Copenhagener
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 Plates (à 75 g)Frozen puff pastry; 350 g pitted plums; 1/8 l Cherry fruit juice drink; 7-10 Tbsp vegetable binder; 75 g Apricot Jam; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TEASPOON Lemon juice; 1 Egg Yolk; 1 tablespoon (10 g) Pistachio kernels

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

3 Plates (à 75 g)Frozen puff pastry
350 g pitted plums
1/8 l Cherry fruit juice drink
7-10 Tbsp vegetable binder
75 g Apricot Jam
7-10 Tbsp grated rind of 1 untreated lemon
1 TEASPOON Lemon juice
1 Egg Yolk
1 tablespoon (10 g) Pistachio kernels

Directions

1
Defrost the dough sheets side by side. Cut plums into slices and bring to the boil with juice. Bind with binding agent. Let the compote cool down a little
2
Stir the jam, lemon peel and juice until smooth. Roll out dough sheets to rectangles (approx. 13 x 26 cm), cut in half crosswise. Spread with jam. Fold each 2 opposite corners towards the middle. Place compote on top
3
Place the particles on a cold rinsed baking tray. Whisk the egg yolk and 1 teaspoon of water, brush the dough. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 10-12 minutes. Let cool off. Chop the pistachios, sprinkle on the Copenhagen