Marshmallow chocolate jalousie pastries
Preparation: approx. 15 min. | Baking: approx. 16 min. | Yields approx. 12 pieces
80 g
Crème fraîche
80 g
Marshmallows, finely chopped
50 g
Dark chocolate, finely grated
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per piece: 174 kcal, Fat 10 g, Carbohydrate 19 g, Protein 2 g
12
12
1. Mix crème fraîche, marshmallows and
chocolate. Spread the filling evenly over the
dough, form Jalousie pastries and coat with
a little egg (refer to instructions p. 6).
2. Baking: approx.16 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tip: Serve with raspberry or wild berry purée.
Pear poppy jalousie pastries
Preparation: approx. 15 min. | Baking: approx. 16 min. | Yields approx. 12 pieces
110 g Ripe pears
(e.g. Louis Bonne), peeled, diced
90 g
Cream (curd) cheese
1 Tbsp icing sugar
1 Tsp poppy seeds
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per piece: 131 kcal, Fat 8 g, Carbohydrate 13 g, Protein 2 g
1. Mix pears, curd cheese, icing sugar and
poppy seeds. Spread the filling evenly over
the dough, form Jalousie pastries and coat
with a little egg (refer to instructions p. 6).
2. Baking: approx.16 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tip: Use plums instead of pears.
13
13
