Puff pastry puff pastry with vanilla pudding

Name: Puff pastry puff pastry with vanilla pudding
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 deep-frozen puff pastry sheets (à 75 g; 10 x 18 cm); 1/2 package Pudding powder "Vanilla Flavor"; 20 g Sugar; 250 ml cold milk; 1 can(s) (425 ml) Peach halves; 1 TABLESPOON Sugar crystals; 20 g amaretti biscuits; 7-10 Tbsp Flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 deep-frozen puff pastry sheets (à 75 g; 10 x 18 cm)
1/2 package Pudding powder "Vanilla Flavor"
20 g Sugar
250 ml cold milk
1 can(s) (425 ml) Peach halves
1 TABLESPOON Sugar crystals
20 g amaretti biscuits
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry sheets next to each other on a baking tray lined with baking paper and allow to defrost for approx. 10 minutes. In the meantime mix pudding powder and sugar. Gradually stir with approx. 3 tbsp. milk until smooth.
2
Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder with a whisk. Boil the pudding while stirring for about 1 minute, remove from the stove and let it cool down a little.
3
Drain the peach halves and cut in half. Roll out puff pastry sheets one after the other on a floured work surface (approx. 23 x 23 cm). Quarter each puff pastry sheet. Fold the corners of each puff pastry sheet towards the middle and press on.
4
Place some pudding in the middle of each plate and place a piece of peach on each. Sprinkle with sugar crystals.
5
Place the pastry on 2 baking trays lined with baking paper and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes, sheet by sheet. Chop the biscuits.
6
Remove the Danish pastry from the oven and sprinkle with biscuits.