Summary

Ingredients

• 275 g puff pastry, rolled out 28 x 40 cm
• 8 large plums, pitted, quartered
• 0.5 ½ sachet pudding powder, vanilla
• 250 ml milk
• 2 tablespoon, leveled sugar OR:
• 0.5 ½ sachet pudding powder, almond
• 250 ml milk
• 2 tablespoon, leveled sugar
• 1 tablespoon amaretto

For the sprinkles:

• 50 grams flour
• 30 g butter, very soft
• 30 grams sugar
• 10 g nuts, pecan, rated
• 1 teaspoon vanilla sugar
• 0.25 teaspoon ¼ cinnamon
• 1 pinch clove powder
• 1 egg (s), whisked

Print Recipe Pin Recipe

Instructions

1. Depending on your taste and availability, prepare one or the other type of pudding from the specified ingredients, place in a bowl that has been rinsed with cold, cover and allow to cool completely, then stir the cold pudding with the mixer until smooth. Knead the listed ingredients into crumble and set aside. Preheat the oven to 210 degrees. Cover the baking sheet with parchment paper, place the puff pastry on it and first halve it lengthways and cut the two halves crosswise into 4 parts each. Put a heaped tablespoon of pudding on each piece of dough and smooth it out, leaving a narrow edge free. Then place the plum quarters on top and spread the crumble over it. Brush the edges of the cuts with egg. Put the tray in the oven and bake the slices until the edges of the dough are lightly browned (approx. 25 minutes). Serve lukewarm or cold and sprinkle with powdered sugar as desired. Comment: The dough pieces do not need to be relocated before topping, as the puff pastry contracts during baking, there is usually an automatic gap, if this is not the case, the cuts can be made with a sharp knife after 10 minutes of baking time.