Place the puff pastry slices next to each other and let them thaw for 30 minutes. Place 2 slices on top of each other and roll out into 2 rectangles (25 x 12 cm) on a floured work surface. Cut each of the 4 corners diagonally for about 2 cm. Wrap the edges of the dough so that there is a border on each side. Whisk egg yolk and milk. Spread the edges of the dough and then sprinkle each with 1 tablespoon of sugar crystals.
Prick rectangles several times with a fork. Place rectangles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Remove and let cool on a cake rack. In the meantime wash, clean and halve the strawberries. Whip the cream until stiff and allow vanilla sugar to trickle in. Mix yoghurt, mascarpone, sugar and advocaat. Fold in the cream. Warm up the strawberry jelly. Put half of the mascarpone cream on each puff pastry strip. Cover evenly with strawberries and drizzle the jelly over them.
Whip the cream until stiff and allow vanilla sugar to trickle in. Mix yoghurt, mascarpone, sugar and advocaat. Fold in the cream. Warm up the strawberry jelly. Put half of the mascarpone cream on each puff pastry strip. Cover evenly with strawberries and drizzle the jelly over them. Sprinkle with 2 tablespoons of sugar crystals and chill until serving. Cut into 4 pieces each
Waiting time about 30 minutes. Per cut approx. 2010 kJ/480 kcal. E 6 g/F 31 g/KH 41 g