Strawberry-Copenhagener

Name: Strawberry-Copenhagener
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 1 egg (size M); 175 g Marzipan raw mass; 125 g Whipped cream; 300 g Strawberries; 2-3 TABLESPOONS Sugar crystals; 1 package Vanillin sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of (300 g) deep-frozen puff pastry
1 egg (size M)
175 g Marzipan raw mass
125 g Whipped cream
300 g Strawberries
2-3 TABLESPOONS Sugar crystals
1 package Vanillin sugar
7-10 Tbsp Flour
baking paper

Directions

1
Separate puff pastry sheets and allow to thaw at room temperature for 20 minutes. In the meantime, separate the egg. Mix egg white and marzipan until creamy. Mix the egg yolks and a teaspoon of cream.
2
Wash, clean and slice the strawberries. Moisten the puff pastry sheets with a little water and fold over individually to form squares. Roll out into squares (15 by 15 centimetres) on a floured work surface.
3
Brush the middle of the squares with a little egg yolk, fold the corners over to the middle and press on. Pour marzipan mixture into the middle of the puff pastry squares and smooth them down a little. Lift onto a baking tray lined with baking paper and bake in a preheated oven (electric range: 225°C/ gas: level 4) for 10 to 15 minutes.
4
Spread the rest of the egg yolk on the particles and sprinkle with sugar crystals. Cover the marzipan with some baking paper if necessary and bake the Copenhageners in five minutes. Let it cool down on a cake rack.
5
In the meantime, whip the remaining cream and vanilla sugar until stiff. Put the cream in a piping bag with a star-shaped spout. Cover Copenhagen flakes with strawberries and decorate with a cream tuff. Makes five pieces.