Raspberry and sour cream slices

Name: Raspberry and sour cream slices
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 Roll (270 g) of fresh puff pastry (rolled out on baking paper, approx. 24 x 42 cm; refrigerated shelf, e.g. from Aunt Fanny); 400 g fresh or frozen raspberries; 250 g Schmand; 1-2 TEASPOONS Sugar; 1 package Vanillin sugar; 7-10 Tbsp Icing sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 Roll (270 g) of fresh puff pastry (rolled out on baking paper, approx. 24 x 42 cm; refrigerated shelf, e.g. from Aunt Fanny)
400 g fresh or frozen raspberries
250 g Schmand
1-2 TEASPOONS Sugar
1 package Vanillin sugar
7-10 Tbsp Icing sugar

Directions

1
Unroll the puff pastry together with the baking paper on a baking tray (approx. 35 x 40 cm). Fold both long edges over first about 1 cm to the middle, then again about 4 cm. Slightly cut the edges of the dough with scissors at a distance of about 2 cm. Prick the dough base several times with a fork
2
Bake in the preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 10-15 minutes. Let it cool down on the baking tray
3
Select the berries and wash them if necessary. Whip the sour cream, sugar and vanillin sugar until thick and creamy. Cut dough stripes into 6-7 pieces. Spread the sour cream and berries on top. Dust with icing sugar