Puff pastry-Copenhagener with pudding and jam

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Stir 100 ml milk and pudding powder until smooth. Boil 300 ml milk and sugar. Remove the pan from the heat and stir in the pudding powder. Put back on the stove and cook for at least 1 minute while stirring. Put the pudding in a bowl and cover the surface with foil. Leave to cool for 20-30 minutes.

2. 2

   Take 1 puff pastry roll out of the fridge and let it rest for about 10 minutes. Roll out the puff pastry, cut in half lengthwise and cut each half into 3 squares/rectangles. Separate the egg. Mix egg yolk and cream. Brush the corners of the squares with egg white and fold each one over, not quite to the middle. Press on lightly. Lift baking paper with the dough pieces onto a baking tray. Using a spoon, put half of the pudding as strips in the middle of the dough pieces and 1 teaspoon of cherry jam to the right and left of each. Spread the folded corners with egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Take the second roll of puff pastry out of the fridge, let it rest for about 10 minutes and process it in the same way as the first roll.

3. 3

   Press on lightly. Lift baking paper with the dough pieces onto a baking tray. Using a spoon, put half of the pudding as strips in the middle of the dough pieces and 1 teaspoon of cherry jam to the right and left of each. Spread the folded corners with egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Take the second roll of puff pastry out of the fridge, let it rest for about 10 minutes and process it in the same way as the first roll. Instead of cherry jam, put apricot jam on the dough pieces. Let the finished Copenhageners cool down

4. 4

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
35 g

FATS
16 g

PROTEINS
4 g