Vanilla-Strawberry-Copenhagener

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place puff pastry sheets next to each other and defrost at room temperature in 15-20 minutes. In the meantime, roast the flaked almonds in a pan without fat. Roll the puff pastry sheets slightly in length (to about 24 cm) and then cut them in half to form two 12x12 cm squares. Hammer the 4 corners almost to the middle, press well and prick the base several times with a fork. Place on a baking tray lined with baking paper.

2. 2

   Place a small aluminium foil nest with dried peas in the middle of each Copenhagen to weigh it down. Bake in a preheated oven (electric: 225°C/ gas: level 4) for 15-20 minutes. Mix the egg yolk and 1 teaspoon of cream and spread the particles with it about 5 minutes before the end of the baking time. Remove aluminium foil and peas and let the Copenhageners cool down. Wash the strawberries, dab dry, clean and halve them. Warm the jam, pass through a sieve and spread a part of it on the Copenhageners. Mix the rest of the jam with the strawberries. Mix icing sugar and lemon juice to a smooth glaze and spread it on the Copenhageners as well. Sprinkle with flaked almonds, except for 1-2 tablespoons, and leave to dry. Whip the rest of the cream, cream firmer and sugar until stiff.

3. 3

   Mix the rest of the jam with the strawberries. Mix icing sugar and lemon juice to a smooth glaze and spread it on the Copenhageners as well. Sprinkle with flaked almonds, except for 1-2 tablespoons, and leave to dry. Whip the rest of the cream, cream firmer and sugar until stiff. Mix with vanilla yoghurt and spread it together with the strawberries on the Copenhageners. Sprinkle with the remaining flaked almonds. Results in 8 pieces

Nutrition Facts

KCAL
400 kcal

CARBS
36 g

FATS
26 g

PROTEINS
5 g