John Myers
Ingredients for 1 servings:
- 270 g puff pastry from the refrigerated section, 24 x 40 cm
- 19 g vanilla pudding powder
- 250 ml milk
- n. B. sugar
- 250 g currants
- some apricot jam
- breadcrumbs
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
for 12 pieces
Wash the currants, remove the stems, and sprinkle with a little sugar—not too much, so that too much juice is lost. Cook the pudding according to the package instructions, using half the amounts. However, use a little more sugar because the currants are hardly sweetened. Then let it cool. Unroll the puff pastry and sprinkle with breadcrumbs, then divide into 12 pieces. Place a dollop of pudding on each piece and top with a spoonful of currants. Leave a border of about 2 cm all around. Finally, fold in the edges and press the corners firmly. Place the 12 pieces on a baking sheet lined with baking paper and bake in a preheated oven at 200°C for 30 minutes. Warm a few spoonfuls of apricot jam until it becomes liquid. Then brush it onto the still-warm pastries.
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