Plums-Copenhagen
easy
60 mins
60 mins
Ingredients
- 1 pack of (450 g) deep-frozen puff pastry
- 750 g Plums
- 1/4 l Cherry nectar
- 3 TABLESPOONS Sugar
- 20 g Cornstarch
- 1 egg (size M)
- 150 g Marzipan raw mass
- 1 TEASPOON Lemon juice
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 TEASPOON Cream
- 25 g Pistachio kernels
- baking paper
Directions
- 1
Defrost the puff pastry at room temperature. In the meantime, wash the plums, drain and stone them. Cut the plums into slices. Bring cherry nectar, sugar and plums to the boil.
- 2
Stir cornflour and a little cold water until smooth and add to the plums. Bring to the boil again and allow to cool. Separate egg, knead egg white, marzipan, lemon juice and zest. Roll out puff pastry sheets to 13x26 cm each and cut them into squares.
- 3
Spread the centre with marzipan. Fold the two opposite corners towards the centre. Add 2 tablespoons of compote and place the pieces on a baking tray lined with baking paper. Mix egg yolk and cream and spread the puff pastry with it.
- 4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 10-12 minutes. Coarsely chop the pistachios and sprinkle over the finished pieces. Results in about 12 pieces.
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