Pudding – Kirsch – Copenhagen
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 slices puff pastry, frozen
- 440 ml milk and another 6 tablespoon
- 70 g suar
- 1 pack pudding powder, for cooking
- 1 egg yolk
- 1 teaspoon cream
- 1 glass cherry (s) (720 ml)
- 1 packet cake icing (for /4 l liquid
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry slices next to each other. Mix 6 tablespoons of milk, 40 g of sugar and custard powder. Bring 440 ml milk to the boil, remove from the stove, stir in the mixed pudding powder. Bring to the boil while stirring, let simmer for 1 minute.
- Pour into a bowl, cover the surface with cling film. Let cool down.
- Roll out puff pastry slices on a floured work surface to form a rectangle (30 x 15 cm) and cut in half crosswise to create 12 squares (15 x 15 cm). Fold in the corners towards the middle of half of the squares. Cut the remaining squares from the corners almost to the middle and fold over every other side to create windmills.
- Mix egg yolks and cream. Brush the dough with it. Place the pudding in the middle of the pieces. Place on 2 baking sheets lined with baking paper. Bake trays in a preheated oven (E stove: 200 ° C / convection 175 ° C) for 10 - 12 minutes.
- Drain the cherries and collect the juice. Mix the icing powder and 30 g sugar in a saucepan. Mix with 125 ml of cherry juice and cold water. Bring to the boil while stirring. Cover Copenhagen with cherries and sprinkle with icing.
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