John Myers
Fruit Casserole
The perfect fruit casserole recipe with a picture and simple step-by-step instructions.
- 1 role Yeast dough finished product (purchased)
- 0,5 Rest can Williams Christ pear, canned drained
- 0,5 Remainder piece Pineapple fresh
- 0,5 Rest blackboard Block chocolate
- 0,5 Rest package Mascarpone
- 0,5 Rest package Cream curd
- 1 Rest portion Vanilla pudding
- 1 rest Mint fresh
- 150 g Sifted flour
- 1 Tablespoon Baking powder
- 50 g Sugar
- 1 piece Egg (size L)
- Honey liquid
- Muh liquid
- Butter
- Preheat the oven to 180 degrees. Take the yeast dough out of the packaging and divide it in the middle. Put one half in a saucepan dusted with separating spray.
- Mix the quark, custard, mascarpone, flour, sugar, baking powder and the egg together well. I do it in the food processor to make it fluffy.
- Now it’s time to layer – First, spread a bed of the cream and then pear and pineapple on the yeast base. Give up the mint leaves and honey. Now again cream and pineapple slices on top. Fill this with soaked (over the water bath) block chocolate. Mint leaves and honey on top. Now a few flakes of butter as a conclusion.
- Now put the second part of the yeast dough on top and cut it in a little. Dust with a little separating spray.
- AB in the oven for 45 minutes. About halfway through the baking time, brush the pastry lid with a little butter. When you take the casserole out of the oven, drizzle immediately with MUH and eat lukewarm.
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