John Myers
Ingredients for 1 servings:
- 275 g puff pastry from the refrigerated section
- 300 ml milk
- 1 pack of pudding powder, vanilla flavor
- 2 tbsp sugar
- 50 g sour cream
- 1 egg(s)
- 80 g flour
- 40 g sugar
- 60 g butter
- 20 g ground almonds
- 1 egg(s)
- 1 tbsp condensed milk
- Powdered sugar for dusting
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
for little and big sweet tooths
Roll out the puff pastry and cut into 8 rectangles. Cut out circles or hearts from four of these rectangles; these will later serve as the lids. Place the other 4 layers on a baking sheet lined with baking paper. For the vanilla cream, mix the custard powder with 2 tablespoons of sugar and 3 tablespoons of milk, then bring the remaining milk to a boil. Stir in the mixed custard powder, bring to a boil briefly, remove from the heat, and immediately stir in the egg and sour cream. Let cool. For the crumble, mix all the ingredients together and form into tiny crumbles. Spread the puff pastry layers with 2 tablespoons of the vanilla cream, beat 1 egg, and brush the edges with it. Place the lids on the vanilla cream and press the edges in with a fork. Brush the lids with the beaten egg as well. Spread the crumble on top and bake in a preheated oven at 200°C for 20-25 minutes until golden brown. Let it cool; the center will sink and the hearts or circles will appear. Dust with powdered sugar! Tip: If you don’t like large pillows, you can divide the puff pastry into 16 rectangles. You can also add cherries or other fruit to the cream.
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