Sweet puff pastry patties

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the puff pastry sheets next to each other and let them thaw at room temperature for about 20 minutes. In the meantime, roast the almonds in a pan without fat, remove and let them cool down. Cut off 1 square of each puff pastry sheet of about 10.5 cm. Cut a small rectangle from the middle of the remaining rectangles, leaving a rim of about 2 cm wide. Cut the edge at two opposite corners. Separate the egg.

2. 2

   Brush the edges of the squares with egg white and stick the two edge strips on top. Cut the small missing pastry strips from the remaining rectangles and stick them between the edge strips. Place on a baking tray lined with baking paper and prick the bottoms of the pies several times with a fork. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 20 minutes. Mix the egg yolk and 1 teaspoon of cream and brush the edges of the pastry with it after half the baking time. Let the pies cool down on a cake rack. Mix icing sugar and lemon juice. Spread the edges of the pastry with icing and sprinkle with flaked almonds. Leave to dry. Wash the strawberries, dab dry and clean. Cut strawberries into slices. Whip the rest of the cream, vanilla sugar, cream setting agent and sugar until stiff.

3. 3

   Spread the edges of the pastry with icing and sprinkle with flaked almonds. Leave to dry. Wash the strawberries, dab dry and clean. Cut strawberries into slices. Whip the rest of the cream, vanilla sugar, cream setting agent and sugar until stiff. Carefully stir in yoghurt and fill the cream into the pies. Spread strawberries on top and serve decorated with lemon balm. Results in 6 pâtés

Nutrition Facts

KCAL
500 kcal

CARBS
40 g

FATS
33 g

PROTEINS
8 g