Strawberry-vanilla puff pastry parcels

Ingredients for 1 servings:

• 2 rolls of toffee batter dough, 275 g each, from the refrigerated section
• 500 ml milk
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• 500 g strawberries
• Powdered sugar for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

12 filled puff pastry hearts for Mother’s Day

Pour the milk into a saucepan. Put 6 tablespoons of it in a bowl with the sugar and mix with the vanilla pudding powder. Bring the milk to a boil, then remove from the heat. Add the mixed vanilla pudding, stirring constantly, and bring back to a boil. Let the pudding cool. In the meantime, wash and hull the strawberries and cut them into small pieces. Preheat the oven to 180°C (fan). Roll out the puff pastry and cut into approximately 8 x 10 cm squares. Cut out hearts from half of the squares using a heart-shaped cutter. Place the squares, without the hearts cut out, on a baking sheet lined with baking paper, spoon a dollop of vanilla pudding on top, and top with strawberries. Place a heart-shaped square on top of each one and press the edges together with a fork. Bake the pastries in the preheated oven for 15 minutes until golden brown and sprinkle with powdered sugar. This makes enough for 12 puff pastry hearts. Tip: Fill the cut-out hearts with pudding and bake them too.