Puff Pastry with Custard Filling and Apricots

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Puff Pastry with Custard Filling and Apricots
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
232
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories232 kcal(11 %)
Protein3.5 g(4 %)
Fat15.1 g(13 %)
Carbohydrates20 g(13 %)

Ingredients

for
10
For the pastry
2 slices
2 tablespoons
For the filling
2 sheets
1 packet
450 milliliters
2 tablespoons
300 grams
2 teaspoons
150 grams
canned Apricots
200 milliliters
2 packets
Additional ingredients
Powdered sugar (for dusting)

Preparation steps

1.

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.

2.

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.