Strawberry-Vanilla-Copenhagener

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 1 pack of TK-sheet pastry
  • 7-10 Tbsp (450 g; in large slices)
  • 1 Egg Yolk
  • 1 TEASPOON + 100 g whipped cream
  • 25 g flaked almonds
  • 300 g Strawberries
  • 3 TABLESPOONS Apricot Jam
  • 50 g + 1 tablespoon icing sugar
  • 1-2 TABLESPOONS Lemon juice
  • 1 package Cream stabiliser
  • 200 g Vanilla Yoghurt
  • 7-10 Tbsp dried peas and aluminium foil

Directions

  1. 1

    Defrost the dough. Roll out each slice slightly larger (approx. 12 x 24 cm) and cut in half. Whip all 4 corners to the middle, press on. Place on a cold rinsed baking tray. Wrap about 2 tbsp. peas in foil and place in the middle

  2. 2

    Bake in a hot oven (electric cooker: 225 °C / convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Mix egg yolk and 1 teaspoon cream. Spread the edges of the dough after 10-15 minutes. Let cool off

  3. 3

    Roast the almonds. Wash, clean and halve the strawberries. Warm the jam and mix with the strawberries. Mix 50 g icing sugar and lemon juice. Spread the edges of the dough with it. Sprinkle with half almonds

  4. 4

    Whip 100 g cream, cream firmer and 1 tablespoon icing sugar until stiff. Fold in yoghurt. Spread with the strawberries on the Copenhageners. Sprinkle the rest of the almonds on top

Nutrition Facts

KCAL
380 kcal
CARBS
36 g
FATS
23 g
PROTEINS
5 g