Windmills with plums

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate puff pastry slices and defrost at room temperature. In the meantime, mix marzipan, 60 g icing sugar, egg white and plum puree with the whisk of the hand mixer until smooth. Wash the plums, dab dry, cut in half and remove the stone. Cut the plums into thin slices. Cut puff pastry slices in half.

2. 2

   Cut about 3 cm from each of the four corners towards the middle. Pour some plum marzipan into the middle of the pastry. Fold the corners clockwise to the middle. Spread plum wedges on the 12 pieces of dough. Sprinkle with hazelnut leaves. Place 6 pieces of dough one after the other on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-18 minutes until golden brown. Let them cool down on a cake rack. Mix the remaining icing sugar and cinnamon. Dust windmills with cinnamon icing sugar and decorate as desired with lemon balm leaves.

3. 3

   Sprinkle with hazelnut leaves. Place 6 pieces of dough one after the other on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-18 minutes until golden brown. Let them cool down on a cake rack. Mix the remaining icing sugar and cinnamon. Dust windmills with cinnamon icing sugar and decorate as desired with lemon balm leaves. Results in about 12 pieces

4. 4

   Top: Olbernhauer glass