Summary

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

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Instructions

1. Cook the vanilla pudding with milk and sugar according to the instructions on the package, then stir constantly to avoid sticking.
2. 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.
3. Save 4 half peaches (1 per person), cut the rest into small pieces and mix them into the pudding.
4. Halve the defrosted puff pastry and roll out evenly. Make a cut at the corners to allow it to be folded over.
5. 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!