Puff Pastry with Custard Filling and Apricots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 237 mg | (6 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the pastry
- 2 slices frozen Puff pastry dough
- 2 Tbsps condensed milk
- For the filling
- 2 sheets gelatin
- 1 packet vanilla pudding mix
- 450 milliliters milk
- 2 Tbsps sugar
- 300 grams frozen Raspberries
- 2 tsps powdered sugar
- 150 grams canned Apricot
- 200 milliliters Whipped cream
- 2 packets Vanilla sugar
- Additional ingredients
- powdered sugar (for dusting)
Preparation steps
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.
