Plum puff pastries

Name: Plum puff pastries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 6 discs (à 45 g) deep-frozen puff pastry; 250 ml Milk; 1 TABLESPOON Sugar; 1/2 packet (approx. 2 level tablespoons) Pudding powder "Vanilla Flavor"; 18-20 (approx. 1.25 kg) Prunes; 9 TSP demerara sugar; 7-10 Tbsp Sugar crystals; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

6 discs (à 45 g) deep-frozen puff pastry
250 ml Milk
1 TABLESPOON Sugar
1/2 packet (approx. 2 level tablespoons) Pudding powder "Vanilla Flavor"
18-20 (approx. 1.25 kg) Prunes
9 TSP demerara sugar
7-10 Tbsp Sugar crystals
7-10 Tbsp Cling film
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Bring 200 ml milk to the boil. Stir 50 ml milk, sugar and pudding powder until smooth and stir into the milk. Let the pudding simmer for about 1 minute while stirring. Cover the surface with foil and chill. Wash plums, grate dry, halve and stone. Cut halves into thin slices.
2
Place 2 puff pastry slices on top of each other and cut into 3 strips. Roll out thin and long strips (20-25 cm). Spread the strips with 1-2 tablespoons of pudding and cover with plum wedges. Line 2 baking trays with baking paper. Place 5 or 4 tongues on the baking trays and sprinkle each with 1 teaspoon of brown sugar. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Sprinkle the puff pastry tongues with sugar crystals and serve warm