Fruity Puff-pigtails
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 packet puff pastry (0 slices)
- 1 packet custard powder (vanilla)
- 0.5 liter ½ milk
- 3 tablespoon sugar
- 450 g raspberries, fresh or frozen
- 2 tablespoon powdered sugar
- 1 egg (s)
- 2 tablespoon mascarpone
- Icing sugar for dusting
- some water
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry.
- Cook a pudding from the vanilla pudding powder, milk and sugar according to the instructions on the packet and chill.
- Sort the raspberries and wash or thaw.
- Put half of the berries through a fine sieve and season with powdered sugar.
- Separate the egg and stir the yolks with water until smooth. Mix three quarters of the pudding with the mascarpone (the rest of the pudding is sure to taste good for a little sweet tooth in between).
- Prick the puff pastry slices with a fork and cut them diagonally downwards at a distance of one centimeter at a distance of one centimeter. Brush the edge with egg white with a brush.
- Spread the mascarpone pudding mixture in the middle of the slices, place whole raspberries on top and fold the edge strips alternately in the middle to form a braid.
- Place the pastries on a baking sheet lined with baking paper, brush with egg yolk and bake in a preheated oven at 200 degrees (convection 180 degrees, gas mark 3) for about 40 minutes until golden brown.
- Dust the puff pastry braids with powdered sugar and serve with the homemade raspberry sauce.
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