Puff pastry gooseberry patties with vanilla cream

Name: Puff pastry gooseberry patties with vanilla cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 packs (à 300 g) deep-frozen puff pastry; 250 g fresh gooseberries; 5 TABLESPOONS Sugar; 2 Eggs (size M); 2 TABLESPOONS Apricot Jam; 80 g flaked almonds; 2 TABLESPOONS double cream; 1 package Pudding powder "vanilla flavour" (for cooking; for 1/2 l milk; 3/8 l Milk; 1/2 package Vanillin sugar; 50 g Icing sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 packs (à 300 g) deep-frozen puff pastry
250 g fresh gooseberries
5 TABLESPOONS Sugar
2 Eggs (size M)
2 TABLESPOONS Apricot Jam
80 g flaked almonds
2 TABLESPOONS double cream
1 package Pudding powder "vanilla flavour" (for cooking; for 1/2 l milk
3/8 l Milk
1/2 package Vanillin sugar
50 g Icing sugar

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 20 minutes. Wash and clean the gooseberries. Bring 1/2 litre water with 3 tablespoons of sugar to the boil. Steam covered gooseberries for about 10 minutes.
2
Pour onto a sieve, collect the juice (use for other purposes). Roll out 8 slices of puff pastry very thinly on a lightly floured work surface and cut out 8 circles (11 cm Ø). Place remaining puff pastry slices and pastry scraps on top of each other and roll out a little thicker.
3
Cut out another 8 circles of the same size. Cut out one cookie for the lid (5 cm Ø) in each circle to form rings. Separate 1 egg to form rings. Beat the egg white slightly.
4
Spread the dough rings with it and place them on the circles. Cut the edge of the pastry with a dough wheel at a distance of 1/2 cm all around. Let the pies rest in the refrigerator for about 30 minutes. Mix the egg yolks with a little water.
5
Place the pies on a baking tray rinsed with cold water, brush the edges of the pies with whisked egg yolk. Bake in the preheated oven (electric oven 200 ° C/ gas: level 3) for about 20 minutes.
6
Roast the flaked almonds in a pan without fat until golden brown, remove. Heat the apricot jam, spread on the pies, sprinkle with almond flakes. Separate the second egg. Mix egg yolk, double cream and pudding powder with 4 tablespoons of milk.
7
Bring the remaining milk, vanillin sugar and remaining sugar to the boil. Stir in pudding powder and bring to the boil again. Beat the egg whites until stiff and let the icing sugar trickle in. Fold the beaten egg whites into the pudding.
8
Fold the well drained gooseberries into the cream and fill into the puff pastry pies.