Puff pastry windmills with gooseberries

Name: Puff pastry windmills with gooseberries
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 175 g green gooseberries; 175 g red gooseberries; 50 g Sugar; 1 Cinnamon stick; 7-10 Tbsp peel of 1 untreated lemon; 2-3 TABLESPOONS Crème de Cassis (black currant liqueur); 25 g Cornstarch; 1 Egg Yolk; 1 TEASPOON Whipped cream; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 pack of (300 g) deep-frozen puff pastry
175 g green gooseberries
175 g red gooseberries
50 g Sugar
1 Cinnamon stick
7-10 Tbsp peel of 1 untreated lemon
2-3 TABLESPOONS Crème de Cassis (black currant liqueur)
25 g Cornstarch
1 Egg Yolk
1 TEASPOON Whipped cream
7-10 Tbsp Flour
baking paper

Directions

1
Place puff pastry sheets next to each other and allow to thaw at room temperature for 20-30 minutes. In the meantime, clean and wash the gooseberries. Bring 150 ml water, sugar, cinnamon stick, lemon peel and cassis liqueur to the boil.
2
Add gooseberries to the stock and steam for 3-5 minutes. Lift out with a skimmer and drain. Stir cornflour and a little water until smooth and add to the boiling stock. Bring to the boil again briefly and pour over the gooseberries.
3
Let it cool down a little. In the meantime, moisten the puff pastry sheets slightly with water, place them on top of each other and roll them out into a large rectangle (20x50 cm) on a floured work surface. Cut out 10 squares (10 x 10 cm).
4
Cut all corners about 4 cm deep and fold half of each corner to the middle. Put 1 tablespoon of gooseberries in the middle and place them on 2 baking trays lined with baking paper. Mix egg yolk and cream and brush the wings of the windmills with it.
5
Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for about 10 minutes one after the other. Let cool down on a cake rack. Results in 10 pieces.