John Myers
Filled Puff Pastry Pockets on Fruit Mirror
The perfect filled puff pastry pockets on fruit mirror recipe with a picture and simple step-by-step instructions.
- 1 Puff pastry
- 50 g Marzipan raw mass
- 1 Berry mix TK
- 3 Pieces Daim
- 1 tsp Sugar
- 3 Bullets Vanilla icecream
- Chocolate sprinkles
- Defrost TK fruits, puree, strain and add sugar. Roll out the puff pastry and divide into small squares. Place small pieces of marzipan on every other square (also distribute a few daim pieces on every other square). Put 1 drop of berry sauce on each piece of marzipan and add more marzipan.
- Cover the filling with the remaining squares and press on the sides with a fork. Bake at 200 ° C until golden brown. In the meantime, distribute the fruit sauce on plates, add a scoop of vanilla ice cream and garnish with chocolate sprinkles. Add the finished puff pastry pockets.
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