Plum-plum pastry

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Knead 150 g flour and butter, form into a rectangle and chill. Warm milk, add yeast and 25 g sugar and mix. Cover the yeast milk and leave to rise for about 15 minutes. Mix remaining flour, remaining sugar, salt, 1 egg and the yeast milk with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Roll out the yeast dough on a floured work surface to a rectangle (25x15 cm).

2. 2

   Place the butter and flour mixture on one half of the dough, fold the other half over, press lightly and roll out again to a rectangle. Fold the dough sheet over one third each from the right and left side to the middle. Place in the freezer for about 10 minutes. Repeat this procedure twice more. Last time, put the dough in the fridge for about 15 minutes. Roll out the dough into a rectangle (48x60 cm) and cut squares (12x12 cm) out of it. Mix plum puree and 3 tablespoons of cream, knead in marzipan and ground almonds. Put some plum mixture in the middle of each square, then fold the dough corners over towards the middle. Place the dough pieces on a baking tray lined with baking paper. Separate remaining eggs. Mix the egg yolks and the rest of the cream and spread the pieces evenly, finally sprinkle almond flakes on the filling. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-15 minutes.

3. 3

   Put some plum mixture in the middle of each square, then fold the dough corners over towards the middle. Place the dough pieces on a baking tray lined with baking paper. Separate remaining eggs. Mix the egg yolks and the rest of the cream and spread the pieces evenly, finally sprinkle almond flakes on the filling. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-15 minutes. Heat apricot jam and pass through a sieve. Brush the still warm Danish pastry pieces with it and dust with icing sugar. Results in approx. 20 pieces