Puff pastry pockets with rum raisins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place puff pastry sheets next to each other and allow to thaw. Then brush with water, lay on top of each other and roll out into a square (30x30 cm) on a floured work surface. Cut nine squares (10 x 10 cm) from it. For the filling, peel the apple, quarter it and cut out the core. Cut the fruit flesh into pieces. Finely dice figs.

2. 2

   Mix apple, figs and rum-raisins. Mix with cinnamon and sugar. Place 1 teaspoon of fruit filling on each square. Brush the edges with water. Fold the squares into triangles. Press the edges together. Trim the edges with a cake wheel. Whisk the egg yolks. Brush the pockets with it and sprinkle with sugar. Bake the cake on a damp baking tray in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes. Remove the pastry and let it cool down on a cake rack.

3. 3

   Press the edges together. Trim the edges with a cake wheel. Whisk the egg yolks. Brush the pockets with it and sprinkle with sugar. Bake the cake on a damp baking tray in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes. Remove the pastry and let it cool down on a cake rack. Serve on a plate as a star. Results in 9 pieces

4. 4

   Per piece approx. 1010 kJ/ 240 kcal