Summary

Ingredients

• 1 point puff pastry (TK)
• 0.5 liter ½ milk
• 3 tablespoon sugar
• 1 packet custard powder (vanilla)
• 1 can pineapple, sliced
• 1 egg (s), whisked
• apricot jam

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Instructions

1. Thaw the puff pastry. Cook the vanilla pudding from milk and sugar according to the instructions on the packet and let it cool.
2. Cut the puff pastry into squares (12 x 12 cm). Stir the pudding until smooth and divide it into the middle of the dough pieces. Place one pineapple slice per puff pastry on top of the pudding and place on a baking tray lined with baking paper. Brush the puff pastry with the beaten egg.
3. Bake in the preheated oven at 175 ° C for about 15 minutes. Brush the hot pastries with the apricot jam.
4. Sufficient for approx. 10 pieces.