Puff pastry fruit slices

Ingredients

Directions

1. 1

   Place puff pastry sheets next to each other and defrost at room temperature for about 30 minutes. Lightly moisten the puff pastry sheets with water, place them on top of each other and roll them out on a greased baking tray (approx. 33x39 cm) sprinkled with flour.

2. 2

   Prick the dough several times with a fork and bake in the preheated oven (electric: 225°C / gas: level 4) for 12-15 minutes. (During this time the dough contracts to a size of approx. 29x34 cm.) Let the puff pastry base cool down.

3. 3

   In the meantime, drain the apricots on a sieve, collecting the juice. Halve the apricots. Peel the bananas, cut them into diagonal slices and sprinkle with lemon juice. Stir pudding powder, 4 tablespoons of sugar and 1/8 litre of milk until smooth.

4. 4

   Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Spread the pudding on the puff pastry base. Spread the fruit immediately on top and press down gently. Put the cake glaze powder and the remaining sugar in a pot and stir gradually with apricot and grape juice until smooth.

5. 5

   Bring to the boil while stirring (stirring spoon, - no whisk). Spread the icing evenly over the fruit and let it cool down. Halve the plate lengthwise and cut each strip into approx. 7 cake pieces.

6. 6

   Decorate as you like with cream tuff and pistachios. Makes about 14 pieces.