John Myers
Ingredients for 4 servings:
- 2 sheets of puff pastry
- 1 gr. can/n peach(s), halved
- 1 bag(s) pudding powder, vanilla
- Milk
- Sugar
- Carnation(s), whole
- Lemon(s) peel
- 1 egg(s), including the yolk
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Cook the vanilla pudding with milk and sugar according to the package instructions, stirring constantly to prevent it from setting. Drain the peaches. Heat a little water, sugar, lemon zest (I generally use flavoring powder instead of zest), and whole cloves in a saucepan. Add a little more of the draining liquid if you like. Heat the peaches in the liquid and let them simmer over low heat. Reserve 4 peach halves (1 per person), cut the rest into small pieces, and mix them into the pudding. Divide the thawed puff pastry in half and roll out evenly. Slit the corners to allow for folding. Spread the pudding evenly over the base of the pastry pieces (unfortunately, there will be some leftovers…). Place a peach half on top of each piece and fold up the edges. Brush with egg yolk and bake in a preheated oven at around 180°C for about 10 minutes. These are just approximate values; please follow the package instructions for the puff pastry!
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