Puff pastry with currant meringue

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the puff pastry slices for about 15 minutes. In the meantime, wash and sort the currants and remove them from the stalks. Place two thawed puff pastry slices on top of each other and roll out to a rectangle (approx. 25x15 cm) on a lightly floured work surface.

2. 2

   Place the two strips of puff pastry on a baking tray lined with baking paper and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for about 10 minutes. Cover with parchment paper after 5 minutes.

3. 3

   Let it cool down. Lightly press in the risen puff pastry strips with your hands to create a smooth surface. Spread both puff pastry strips with currant jelly. Beat the egg white until stiff, allowing the sugar to trickle in.

4. 4

   Spread the currant and meringue mixture evenly on the puff pastry and bake in the oven (electric oven: 200 °C/ gas: level 3) for another 15 minutes. Let it cool down. Results in about 6 pieces.