Puff pastry slices with Powidl rum cream filling – for adults only

Ingredients for 8 servings:

• 1 package of puff pastry, fresh from the refrigerator 275 g
• some condensed milk, for brushing
• 3 tbsp granulated sugar, for sprinkling
• 300 ml whipped cream
• 2 sheets of white gelatin
• 5 tbsp rum
• 1 tbsp vanilla sugar
• 2 tbsp sugar
• 1 cup plum jam (Powidl), approx.

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

stunningly good

Preheat oven to 225°C (425°F). Let the puff pastry rest for a while according to the instructions, then unroll it and place it on a baking sheet with the paper on it. Halve the pastry sheet lengthwise – but only score, not cut through! Then divide each half into portion-sized slices – again only score (I cut triangles from a larger square, which makes 4 slices per half). Brush the pastry with the canned milk and sprinkle half of the slices with the sugar. Bake in the preheated oven (225°C) on the lowest rack for about 10-15 minutes – then let cool. Soak the gelatin in cold water, then squeeze it out and dissolve it over low heat. Mix with the rum. Whip the cream with the vanilla sugar and sugar until stiff peaks form, then fold in the gelatin-rum mixture. Chill the cream. Cut the cooled pastry sheet along the lines. Spread the pieces without the sugar with plum jam. Place the cream into a piping bag fitted with a large nozzle and pipe it onto the plum jam. Top each layer with a sprinkle of sugar. Note: The quality and flavor of the puff pastry are crucial to the final result!