Pudding-Copenhagen

Name: Pudding-Copenhagen
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 400 ml Milk; 2 heaped Tbsp Sugar; 1 package Pudding powder vanilla; 2 (270 g each) Rolls fresher; 7-10 Tbsp Butter puff pastry (à approx. 24 x 42 cm;; 7-10 Tbsp Cooling shelf; e.g.; 1 Egg (Gr. M); 150 g Cherry Jam; 1 TABLESPOON Whipped cream; 150 g Apricot Jam; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

400 ml Milk
2 heaped Tbsp Sugar
1 package Pudding powder vanilla
2 (270 g each) Rolls fresher
7-10 Tbsp Butter puff pastry (à approx. 24 x 42 cm;
7-10 Tbsp Cooling shelf; e.g.
1 Egg (Gr. M)
150 g Cherry Jam
1 TABLESPOON Whipped cream
150 g Apricot Jam
7-10 Tbsp Cling film
baking paper

Directions

1
Mix 100 ml milk, sugar and pudding powder. Boil 300 ml milk. Stir in the pudding powder and simmer for at least 1 minute while stirring. Pour into a bowl, place foil directly on the pudding. Cool down for 20-30 minutes.
2
Line baking tray with baking paper. Let 1 roll of dough rest for about 10 minutes at room temperature. Then unroll and cut in half lengthwise. Cut each half into 3 squares and place on the baking tray.
3
Separate the egg. Whisk egg whites. Brush corners of squares with it. Fold the corners towards the middle and press down lightly.
4
Mix the pudding with a whisk. Place 1 strip of pudding in the middle of each piece of dough and 1 tsp. jam on each side. Whisk the egg yolk and cream. Spread the dough pieces with it.
5
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.
6
Process the dough roll in the same way as the 1st, using apricot jam instead of cherry jam. Cool everything down.