Puff Pastry Copenhagen with Pudding and Jam

Preparing the pudding

1. Bring 1,300 milliliters of milk to the boil with the sugar.
2. Mix the remaining 100 milliliters of milk with the custard powder until smooth.
3. Take the pot off the stove after boiling, stir in the pudding powder and put back on the stove and cook for 1 minute while stirring.
4. Put the pudding in a bowl and cover the surface with the cling film (so that no skin forms) and let cool for about 20-30 minutes.

further preparation steps

1. Take the first roll of puff pastry out of the refrigerator and let it rest for about 10 minutes.
2. In the meantime, you can separate the egg yolk from the egg white. Mix the egg yolks with the cream or milk.
3. Unroll the puff pastry and place on a sheet of baking paper. Halve lengthways and cut each half into 3 squares / rectangles. It works best with a pastry wheel.
4. Now brush the corners of the squares with the egg white and fold each one, not quite to the middle, and press down lightly.
5. Place baking paper with the pieces of dough on a baking sheet.
6. Now half of the cooled pudding is spread with a spoon in the middle of the dough pieces and 1 teaspoon of the cherry jam to the left and right of it.
7. Brush the folded corners with the egg yolk.
8. The tray is now in the preheated oven at 200 degrees for about 20 minutes until the pieces of dough are beautifully golden brown.
9. The second puff pastry roll is processed in the same way, only because the baked apple jam is used.
10. Let Copenhageners cool down.
11. Cup of coffee with it, delicious !!!!!