John Myers
Ingredients for 1 servings:
- 275 g puff pastry, rolled out 28 x 40 cm
- 8 large plums, pitted, quartered
- ½ bag of pudding powder, vanilla
- 250 ml milk
- 2 tbsp, levelled sugar OR:
- ½ bag of pudding powder, almond
- 250 ml milk
- 2 tbsp, levelled sugar
- 1 tbsp Amaretto
- 50 g flour
- 30 g butter, very soft
- 30 g sugar
- 10 g nuts, pecan, grated
- 1 tsp vanilla sugar
- ¼ tsp cinnamon
- 1 tsp. clove powder
- 1 egg(s), beaten
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
crispy puff pastry topped with plums, vanilla or almond pudding and crumbles
Prepare one or another pudding variation from the listed ingredients, depending on your taste and availability. Transfer to a cold, rinsed bowl, cover, and allow to cool completely. Stir the cold pudding with a mixer until smooth. Knead the listed ingredients into crumbles and set aside. Preheat the oven to 210 degrees Celsius. Line a baking tray with baking paper, place the puff pastry on top, and first cut it in half lengthwise, then cut each half crosswise into 4 pieces. Place a heaped tablespoon of pudding on each piece of pastry and spread it evenly, leaving a narrow edge. Then place the plum quarters on top and scatter the crumble over it. Brush the edges of the slices with egg. Place the tray in the oven and bake the slices until the edges are lightly browned (approx. 25 minutes). Serve lukewarm or cold and sprinkle with powdered sugar, if desired. Note: The dough pieces do not need to be “repositioned” before topping. Since puff pastry shrinks during baking, there is usually a gap between them. If this is not the case, you can adjust the cuts with a sharp knife after 10 minutes of baking.
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