Puff pastry Copenhagener with orange-marzipan cream and exotic fruits

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Remove puff pastry from the refrigerator 5-10 minutes before use. Cut marzipan into small pieces. Mix 25 ml orange juice with pudding powder. Bring 175 ml orange juice to the boil, stir in butter and marzipan and bring to the boil while stirring continuously. Remove from the heat and stir in the mixed pudding powder. Bring the pudding to the boil while stirring and let it boil for about 1 minute. Stir in blood orange syrup and egg yolk. Pour the pudding into a bowl, place foil directly on the surface. Let the pudding cool down

2. 2

   Unroll the puff pastry on a floured work surface and remove the baking paper. Cut into 3 rectangles (25 x 14 cm) and cut each rectangle diagonally in half to make right-angled triangles. Fold the corners of each triangle towards the middle and press the tips slightly. Place on 2 baking trays lined with baking paper. Whisk the egg and brush the dough with it. Spread the pudding in the middle of the puff pastry pieces. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes until golden brown, remove. Let them cool down on a cake rack

3. 3

   Meanwhile peel the kiwi and papaya and cut them into cubes. Boil up the jam with 3 tbsp. water for 2-3 minutes. Cover Copenhagen with the fruit and spread with the jam

Nutrition Facts

KCAL
240 kcal

CARBS
25 g

FATS
13 g

PROTEINS
4 g