Puff pastry pies with currants

Name: Puff pastry pies with currants
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of (450 g; 6 slices) deep-frozen puff pastry; 1 Egg Yolk; 2 sheets white gelatine; 250 g Low-fat curd; 150 g Fresh cream; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 4 TABLESPOONS Blackcurrant jelly; 200 g red and black currants; 2 TEASPOONS Icing sugar; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of (450 g; 6 slices) deep-frozen puff pastry
1 Egg Yolk
2 sheets white gelatine
250 g Low-fat curd
150 g Fresh cream
2 TABLESPOONS Sugar
1 package Vanillin sugar
4 TABLESPOONS Blackcurrant jelly
200 g red and black currants
2 TEASPOONS Icing sugar
baking paper

Directions

1
Place puff pastry sheets next to each other and allow to thaw. Roll out plates to 24 cm length, cut two into squares (8x8 cm). Put them on a baking tray covered with baking paper.
2
Cut the rest of the dough in the same way. Cut one square out of the middle of each piece to create a 1 cm wide dough frame. Brush 2 frames with water and lay them on top of each other in a square.
3
Coat the frame with egg yolk. Place small squares on the baking tray. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes. Soak the gelatine. Mix quark, crème fraîche, sugar and vanillin sugar.
4
Dissolve gelatine and stir in. Spread the curd mixture into the pâtés, except for 3 tablespoons. Heat 3 tablespoons of jelly. Clean and wash the currants. Swivel the berries in the jelly and fill into the pâtés.
5
Add the rest of the quark. Heat the rest of the jelly. Stir in icing sugar until smooth. Spread the top of the puff pastry with it and place it on the pies. Makes 6 pieces.