Fruity Copenhageners with vanilla cream

Ingredients for 8 servings:

• 1 pack of frozen puff pastry (450 g; in large slices)
• 1 medium egg yolk
• 1 tsp whipped cream
• 100 g whipped cream
• 25 g almond flakes
• 300 g strawberries
• 3 tbsp apricot jam
• 50 g powdered sugar
• 1 tbsp powdered sugar
• 1 tbsp lemon juice
• 1 pack of cream stiffener
• 200 g yogurt, vanilla
• Peas, dried and aluminum foil for blind baking

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the dough. Roll out each disc slightly larger (approx. 12 x 24 cm) and cut in half. Fold all four corners in to the middle and press down. Place on a cold, rinsed baking sheet. Wrap approx. 2 tablespoons of peas in foil and place in the middle. Bake in a hot oven at 225°C for approx. 15-20 minutes. Mix the egg yolk and 1 teaspoon of cream. Brush the edges of the dough with this after 10-15 minutes. Let cool. Roast the almonds. Wash, hull, and halve the strawberries. Heat the jam and mix with the strawberries. Mix together 50 g of powdered sugar and lemon juice. Brush the edges of the dough with this. Sprinkle with half of the almonds. Whisk 100 g of cream, cream stabilizer, and 1 tablespoon of powdered sugar until stiff. Fold in the yogurt. Spread the Copenhagen pastries with the strawberries. Sprinkle the remaining almonds on top.