Puff pastry slices with peach

Name: Puff pastry slices with peach
Cook time: 35 min
Total time: 35 min
Yield: 14
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 150 g Icing sugar; 3 TABLESPOONS Lemon juice; 1 TABLESPOON Milk; 1 TEASPOON Caramel spread; 3 Peach halves (tin); 250 g Mascarpone; 75 g Sugar; 1 package Vanillin sugar; 100 g Whipped cream; baking paper; 7-10 Tbsp Cling film; 7-10 Tbsp Disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 14

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
150 g Icing sugar
3 TABLESPOONS Lemon juice
1 TABLESPOON Milk
1 TEASPOON Caramel spread
3 Peach halves (tin)
250 g Mascarpone
75 g Sugar
1 package Vanillin sugar
100 g Whipped cream
baking paper
7-10 Tbsp Cling film
7-10 Tbsp Disposable piping bag

Directions

1
Unroll the puff pastry, cut in half lengthwise and remove from the paper. Place the puff pastry slices on 2 baking trays lined with baking paper. Let dough rest for 5-10 minutes.
2
Roll out puff pastry slices approx. 1 1/2-2 cm longer. Straighten the edges if necessary. Prick the dough several times with a fork, bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
3
manufacturer) bake for about 15 minutes until golden brown. Take out of the oven and let cool down.
4
Mix icing sugar, 1 tablespoon lemon juice and milk to a smooth thick icing. Put 2 tablespoons of icing in a small bowl. Stir in caramel and cover with foil. Spread a pastry sheet with icing, let it dry for about 1 hour.
5
After about 20 minutes, add the caramel icing as a dab. Cut the other pastry sheet into approx. 14 strips (approx. 3 x 12 cm).
6
Drain the peach halves, mash them. Mix mascarpone, sugar, 2 tablespoons lemon juice and vanillin sugar. Whip cream until stiff and fold in. Pour cream into a piping bag with a medium perforated spout.
7
Spread the cream over the strips. Pour peach puree on top. Cut the pastry sheet with the icing into approx. 14 strips as well and place on top. Serve immediately.