Stir 2 tablespoons of milk and pudding powder until smooth. Bring the remaining milk and 40 g sugar to the boil, stir in the custard powder. Bring to the boil again. Let cool down, stir in between. Wash, halve and stone the plums. Stir cornflour and 2 tablespoons of prune juice until smooth.
Boil up the rest of the juice, plums, plum brandy, cinnamon stick, sugar and vanilla sugar in a pot. Simmer at low heat for about 10 minutes. Remove cinnamon stick and let compote cool down. Place the puff pastry slices next to each other on the work surface and let them thaw for about 10 minutes. Lay the slices on top of each other and roll out into a rectangle (approx. 25 x 35 cm). Spread the pudding on top, leaving an approx. 2 cm wide edge on the long sides. Spread plum compote on the pudding. Fold the long sides over the cake. Place the strand on a baking tray lined with baking paper. Support the long sides with folded aluminium foil and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for 25-30 minutes. Let them cool down.
Spread the pudding on top, leaving an approx. 2 cm wide edge on the long sides. Spread plum compote on the pudding. Fold the long sides over the cake. Place the strand on a baking tray lined with baking paper. Support the long sides with folded aluminium foil and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for 25-30 minutes. Let them cool down. Dust with icing sugar and sprinkle with chopped pistachios. Makes 12 pieces
Record: Pech & Kunte