Puff pastry bows

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 2 discs deep-frozen puff pastry (à 75 g; 20x10 cm)
  • 40 g redcurrant jelly
  • 1 TABLESPOON Lemon juice
  • 8 TABLESPOONS Icing sugar
  • 100 g Mascarpone (Italian double cream cheese)
  • 125 g Low-fat curd
  • 25 g Sugar
  • 1 package Bourbon vanilla flavor
  • 1 medium-sized summer plum
  • 7-10 Tbsp Mint

Directions

  1. 1

    Place puff pastry slices (20x10 cm) next to each other and defrost. Then cut in half crosswise. Cut the squares twice diagonally into triangles. Moisten each 2 triangles with a little water at the tip of the shorter sides and press them together into bows, overlapping slightly

  2. 2

    Place the sanding strips on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Take out and let cool down. Cut the pastry in half horizontally. Warm up the jelly. Spread the tops of the pastry with the jelly and allow to dry. Stir icing sugar in lemon juice until smooth. Spread the jelly lid with it

  3. 3

    Mix mascarpone with curd cheese, sugar and vanilla flavouring until smooth. Pour cream into a piping bag with a medium sized nozzle. Spray onto the pastry bases. Place the lid on top. Spray a tuff with the rest of the cream into the middle of the pastry. Cool briefly

  4. 4

    Meanwhile cut the plum in half, stone and cut into eighths. Decorate bows with plum and mint. Results in 8 pieces

Nutrition Facts

KCAL
200 kcal
CARBS
24 g
FATS
10 g
PROTEINS
4 g