Börgits Copenhagener with Summery Compote
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet puff pastry, frozen, 450 g
- 200 g fruit, e.., Rababer, strawberries or cherries
- 5 tablespoon cherry juice
- 3 tablespoon jam (red currant jelly)
- 1 egg (s)
- 200 g marzipan
- 400 g cream cheese with yourt
- 200 g cream
- 50 g flaked almonds
- 1 tablespoon vanilla sugar
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Prepare the fruit and bring to the boil briefly with the cherry juice. Be careful not to get too soft. Add the currant jelly and stir gently until dissolved. If necessary, add a little sugar to taste and allow to cool. Instead of currant jelly you can also use 1-2 sheets of red gelatine (first soak in cold water).
- Thaw the puff pastry apart. Preheat the oven to 200 ° C (hot air 175 ° C).
- Separate the egg and beat the egg white until stiff. Crumble in the marzipan, add 100 g of cream cheese and stir everything into a creamy mixture. Put the cream with a tablespoon as a dab in the middle of the puff pastry sheets. Fold the puff pastry in towards the middle (either all 4 corners or only 2 opposite corners). Mix the egg yolk with 2 tablespoons of cream and brush the pockets with it. Spread the copenhagen on 2 baking sheets with baking paper and bake one after the other for about 20 minutes.
- Roast the flaked almonds in a pan until golden yellow, then leave to cool. Beat the rest of the cream with the vanilla sugar until stiff. Mix the remaining cream cheese and sugar with the mixer and fold in the cream.
- Use a piping bag to squirt the cream onto the cooled Copenhagener. Carefully pour the compote on top and serve garnished with the flaked almonds.
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