Tipsy plum puff pastry

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other on a well floured work surface and let them thaw. In the meantime wash, halve and stone the plums. Stir pudding powder and sugar with 3 tablespoons of prune juice until smooth. Boil up the rest of the plum juice and port wine. Stir in pudding powder, bring to the boil and simmer for 1 minute.

2. 2

   Add the plums and fold in carefully. Bring to the boil again and let cool off. Place the puff pastry slices on top of each other and roll out into a rectangle (19 x 38 cm). Cut out 8 circles (9.5 cm Ø) and place them on a baking tray lined with baking paper. Mix egg yolk and milk and spread 4 circles with it. Sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes until golden brown. Remove puff pastry circles from the oven and let them cool down for about 10 minutes. In the meantime, whisk the cream with the whisk of the hand mixer until stiff and allow vanilla sugar to trickle in.

3. 3

   Sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes until golden brown. Remove puff pastry circles from the oven and let them cool down for about 10 minutes. In the meantime, whisk the cream with the whisk of the hand mixer until stiff and allow vanilla sugar to trickle in. Cover the circles without sugar with compote and add a dollop of cream to each. Place one circle with sugar crystals on each

4. 4

   Per cut approx. 2260 kJ/540 kcal. E 5 g/F 30 g/KH 56 g

Nutrition Facts

KCAL
540 kcal

CARBS
56 g

FATS
30 g

PROTEINS
5 g