Puff Pastry with Custard Filling and Apricots
- For the filling
- 2 sheets gelatin
- 1 packet vanilla pudding mix
- 450 milliliters milk
- 2 tablespoons sugar
- 300 grams frozen Raspberries
- 2 teaspoons powdered sugar
- 150 grams canned Apricot
- 200 milliliters Whipped cream
- 2 packets Vanilla sugar
- Additional ingredients
- powdered sugar (for dusting)
Thaw the puff pastry according to the package directions. Roll out each sheet, then cut each lengthwise into 5 strips. Rinse small metal cones under cold water. Wrap each strip of pastry around the cone, starting from the tip and overlapping the dough. Place them on a parchment-lined and brush the dough with the condensed milk. Bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Allow to cool slightly, then remove the pastry carefully from the cones. Cool on a wire rack.
Soak the gelatin in cold water for 5 minutes. Mix the pudding powder with 4-5 tablespoons milk. Bring the remaining milk to a boil with the sugar. Stir in the pudding and bring to a boil again. Pour the pudding mixture into a bowl. Squeeze out the gelatine, then stir it into the hot pudding to dissolve. Cover the bowl with plastic wrap and leave to cool.
Push the raspberry puree through a sieve and mix with the powdered sugar. Drain the apricots. Cut the apricots into pieces.
Whip the cream with vanilla sugar and fold into the custard. Pour the custard into a pastry bag with a large tip. Fill the pastries with apricots and the custard filling. Drizzle with raspberry puree and serve dusted with powdered sugar.