Summary

Ingredients

• 275 g puff pastry from the coolin shelf

For the cream:

• 300 ml milk
• 1 packet custard powder, vanilla flavor
• 2 tablespoon sugar
• 50 g sour cream
• 1 egg (s)

For the sprinkles:

• 80 g flour
• 40 g suar
• 60 g butter
• 20 g almond (s), round

For painting:

• 1 egg (s)
• 1 tablespoon condensed milk
• Icing sugar for dusting

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Instructions

1. Roll out the puff pastry and cut out 8 rectangles. Cut out circles or hearts out of four of these rectangles, these will later make the lid. Place the other 4 bases on a parchment-lined baking sheet.
2. For the vanilla cream, mix the pudding powder with 2 tablespoons of sugar and 3 tablespoons of milk, bring the rest of the milk to the boil. Stir in the mixed pudding powder, bring to the boil briefly, remove from the stove and immediately stir in the egg and sour cream vigorously. Let cool down!
3. For the crumbles, mix all the ingredients together and process them into really small crumbles.
4. Brush the puff pastry bases with 2 tablespoons of the vanilla cream, whisk 1 egg and brush the edges with it. Place the lids on the vanilla cream and press the edges in with a fork. Then brush the lids with the beaten egg as well. Then spread the crumble on top and bake the whole thing in a preheated oven at 200 ° C for 20-25 minutes until the desired tan. Let cool down, the center sinks away and the hearts or circles emerge. Dust with powdered sugar!
5. Tip: If you don`t like pillows that big, you can divide the puff pastry into 16 rectangles. You can also add cherries or other fruit to the cream.