Plum-Copenhagener with marzipan and vanilla ice cream

Name: Plum-Copenhagener with marzipan and vanilla ice cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 100 ml Milk; 75 g + 2 tablespoons sugar; 1/2 cube (21 g) Yeast; 350 g Flour; 7-10 Tbsp Salt; 3 discs (75 g each) frozen puff pastry; 500 g Plums; 1 package Raspberry-flavoured red fruit jelly powder; 100 g Marzipan raw mass; 2 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 1 TABLESPOON sugar for sprinkling; 7-10 Tbsp Mint; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

100 ml Milk
75 g + 2 tablespoons sugar
1/2 cube (21 g) Yeast
350 g Flour
7-10 Tbsp Salt
3 discs (75 g each) frozen puff pastry
500 g Plums
1 package Raspberry-flavoured red fruit jelly powder
100 g Marzipan raw mass
2 Egg yolk (size M)
2 TABLESPOONS Whipped cream
1 TABLESPOON sugar for sprinkling
7-10 Tbsp Mint
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Warm milk and 1/8 litre of water lukewarm. Add 75 g sugar and yeast in pieces and dissolve in it while stirring. Put flour, salt and yeast mixture into a mixing bowl and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Place the puff pastry slices next to each other and defrost. Lay on top of each other and roll out to a square (20 x 20 cm) on a lightly floured work surface. Knead the yeast dough again and roll out into a square (30 x 30 cm) on a floured work surface. Place the puff pastry diagonally offset on the centre of the yeast dough.
2
Whip the edges of the dough over the puff pastry. Turn over and roll out into a rectangle (approx. 20 x 30 cm). Fold the rectangle three times over each other. Roll out again (approx. 20 x 30 cm). Repeat the process twice. Chill the dough for about 1 hour. In the meantime, wash, clean and stone the plums and cut them into slices. Mix the red fruit jelly powder with 5 tablespoons of water. Bring 300 ml water and 2 tablespoons of sugar to the boil. Steam the plums for 3-4 minutes. Stir in red fruit jelly powder and bring to the boil. Cover with foil and let it cool down. Grate marzipan and mix with 1 egg yolk. Roll out the puff pastry to a rectangle (24 x 60 cm) and cut into 10 pieces (12 x 12 cm). Place on 2 baking trays lined with baking paper.
3
Mix the red fruit jelly powder with 5 tablespoons of water. Bring 300 ml water and 2 tablespoons of sugar to the boil. Steam the plums for 3-4 minutes. Stir in red fruit jelly powder and bring to the boil. Cover with foil and let it cool down. Grate marzipan and mix with 1 egg yolk. Roll out the puff pastry to a rectangle (24 x 60 cm) and cut into 10 pieces (12 x 12 cm). Place on 2 baking trays lined with baking paper. Put a blob of marzipan in the middle of each square and fold the corners to the middle. Spread plum compote on top. Mix 1 egg yolk with cream and brush the edges of the pastry with it. Bake the trays one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take them out and sprinkle them with sugar crystals, let them cool down. Decorate with mint if necessary. Serve with cinnamon dusted vanilla ice cream
4
Put a blob of marzipan in the middle of each square and fold the corners to the middle. Spread plum compote on top. Mix 1 egg yolk with cream and brush the edges of the pastry with it. Bake the trays one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take them out and sprinkle them with sugar crystals, let them cool down. Decorate with mint if necessary. Serve with cinnamon dusted vanilla ice cream