Peach – Danish Pastries
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sheets puff pastry
- 1 large can (s) peach (s), halved
- 1 bag custard powder, vanilla
- milk
- sugar
- Carnation (s), whole
- Lemon peel
- 1 egg (s), including the yolk
Print Recipe
Pin Recipe Instructions
- Cook the vanilla pudding with milk and sugar according to the instructions on the package, then stir constantly to avoid sticking.
- Drain the peaches. Heat some water, sugar, lemon peel [I generally use aroma powder instead of peel] and whole cloves in a saucepan. You are welcome to add a little more of the draining liquid. Heat the fruit in it and let it steep over low heat.
- Save 4 half peaches (1 per person), cut the rest into small pieces and mix them into the pudding.
- Halve the defrosted puff pastry and roll out evenly. Make a cut at the corners to allow it to be folded over.
- Spread the pudding on the base of the dough pieces (unfortunately there will be a residue ). Place one peach half on each and fold up the edges of the dough. Brush these with egg yolk and bake in the preheated oven at around 180 ° C for about 10 minutes. But these are only impromptu values, please package instructions d. Note the puff pastry!
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