Puff pastry slices with colourful fruits and curd cream (rectangles)

Name: Puff pastry slices with colourful fruits and curd cream (rectangles)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 1 pack of (450 g; 10 slices) deep-frozen puff pastry; 1 Egg yolk (size M); 1 egg (size M); 50 g Butter or margarine; 85 g Icing sugar; 100 g Low-fat curd; 1 TABLESPOON Lemon juice; 1/2 TEASPOON grated rind of 1 untreated lemon; 1 small galia melon; 250 g Raspberries; 125 g Blackberries; 7-10 Tbsp Mint; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

1 pack of (450 g; 10 slices) deep-frozen puff pastry
1 Egg yolk (size M)
1 egg (size M)
50 g Butter or margarine
85 g Icing sugar
100 g Low-fat curd
1 TABLESPOON Lemon juice
1/2 TEASPOON grated rind of 1 untreated lemon
1 small galia melon
250 g Raspberries
125 g Blackberries
7-10 Tbsp Mint
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 15 minutes. Halve 6 slices of pastry (rectangles 5 x 10 cm). Cut 4 slices into 1 cm wide strips. Whisk the egg yolks.
2
Brush the rectangles with it, stick the strips of dough as a border on it and also brush with egg yolk. Place the puff pastry rectangles on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until golden brown.
3
Let the particles cool down on a cake rack. Meanwhile, separate the eggs. Cream egg yolk, fat, 50 g icing sugar, quark, lemon juice and zest with the whisk of the hand mixer. Beat the egg white until stiff, while pouring in 25 g icing sugar.
4
Fold the beaten egg white into the cream. Halve the melon and remove the seeds with a spoon. Quarter the melon halves. Cut the flesh from the skin and cut into thin slices. Sort the berries and wash if necessary.
5
Fill the puff pastry with cream and cover with the fruit. Dust with 10 g icing sugar and decorate with mint.