Fruity puff pastry braids

Ingredients for 10 servings:

• 1 pack of puff pastry (10 slices)
• 1 packet of pudding powder (vanilla)
• ½ liter of milk
• 3 tbsp sugar
• 450 g raspberries, fresh or frozen
• 2 tbsp powdered sugar
• 1 egg(s)
• 2 tbsp mascarpone
• Powdered sugar for dusting
• some water

Instructions

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

Thaw the puff pastry. Make a pudding from the vanilla pudding powder, milk and sugar according to the package instructions and chill. Sort the raspberries and wash or thaw them. Pass half of the berries through a fine sieve and season with icing sugar. Separate the egg and beat the egg yolk with water until smooth. Mix three quarters of the pudding with the mascarpone (the leftover pudding will definitely taste good to a little sweet tooth in between). Prick the puff pastry sheets with a fork and make diagonal downward cuts about two centimeters long at one centimeter intervals on the left and right edges. Brush the edges with egg white. Spread the mascarpone and pudding mixture in the middle of the sheets, add whole raspberries and fold the edge strips over each other in the middle, alternating. Place the pastry on a baking sheet lined with baking paper, brush with egg yolk, and bake in a preheated oven at 200°C (180°C fan/gas mark 3) for about 40 minutes until golden brown. Dust the puff pastry braids with powdered sugar and serve with the homemade raspberry sauce.