Figs in puff pastry bags

Ingredients for 4 servings:

• 4 large figs (approx. 70 grams each)
• 3 tbsp syrup (raspberry)
• 200 g puff pastry, frozen
• 1 egg yolk
• 3 tbsp milk
• 70 g marzipan paste
• 200 ml cream
• n. B. Cinnamon powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the figs and pat dry. Remove the stems and make a cross-shaped cut. Drizzle with raspberry syrup and let marinate for about 10 minutes. Place the puff pastry on a work surface and let it thaw. Roll out the pastry sheets to a thickness of about 3 mm. Cut four squares from the pastry (about 15 x 15 cm). Place a fig on each square and gather the pastry around the figs like a bag. Press the ends together firmly. Place the bags on a baking sheet lined with baking paper. Mix the egg yolk with milk, brush the pastry with it, and bake in the oven at 180 – 200 °C for 20 – 25 minutes. Chop the marzipan mixture into small pieces, place it in a saucepan with the cream, and puree it finely with an immersion blender. Heat the sauce on the highest setting and season with cinnamon, if desired.