Puff pastry tower with blackberry cream-peach filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost puff pastry slices spread out at room temperature. Then place 2 slices on top of each other and roll out on a floured work surface to form a square of approx. 35x35 cm. Cut out a circle of approx. 30 cm Ø and place on a baking tray lined with baking paper. Prick the circle several times with a fork, brush with some condensed milk and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 12-15 minutes until golden brown. Proceed with the remaining 4 slices as above. Place the puff pastry remains on top of each other, roll out and cut out a 4th circle and bake. Blanch the peaches briefly in boiling water, rinse with cold water and peel the skin. Cut peaches in half, remove the stones and cut halves into narrow gaps. Sort blackberries. Puree 200 g blackberries and pass through a sieve. Whip the cream briefly. Sprinkle in cream firmer and 50 g icing sugar and whip cream until stiff. Stir in the blackberry puree. Cover 3 puff pastry bases with 1/4 of the fruits and spread 1/3 of the blackberry cream on each base. Place the bases on top of each other and cover with the 4th base. Cover with the remaining fruit and dust with the remaining icing sugar and serve. Results in about 12 pieces

2. 2

   TIP: Tower is best cut open with an electric knife

3. 3

   Cake plate: V & B

4. 4

   Glass plate: Kosta Boda