Summary

Ingredients

• 4 large fig (s) approx. 70 grams each
• 3 tablespoon syrup, (raspberry)
• 200 g puff pastry, frozen
• 1 egg yolk
• 3 tablespoon milk
• 70 g marzipan paste
• 200 ml cream
• cinnamon powder

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Instructions

1. Wash the figs and pat dry. Remove the stem end and cut crosswise. Drizzle with the raspberry syrup and leave to marinate for about 10 minutes.
2. Place the puff pastry on the work surface and let it thaw. Roll out the dough sheets about 3 mm thick. Cut four squares (approx. 15 x 15 cm) from the dough. Place a fig on each dough square and gather the dough around the figs like a bag. Press the ends together firmly. Place the sachets on a baking sheet lined with baking paper. Mix the egg yolks with milk, brush the dough with it and bake in the oven at 180 - 200 ° C for 20 - 25 minutes.
3. Cut the marzipan mixture into small pieces, place in a saucepan with the cream and puree finely with a hand mixer. Heat the sauce on the highest setting and add cinnamon to taste.