Filled pastry dough slices

Filled pastry dough slices


For 16 pieces:


450 g frozen pastry dough

2-3 tbsp. of sugar

1 egg yolk

2 tbsp milk

Baking paper



3 sheets Gelatine

200 g crème fraîche

200 ml cold whipped cream

250 g strawberries

1 sachet of cream thickener

2-3 tbsp. of vanilla sugar

1 jar (200 g) Darbo double-fruit strawberry fruit spread

Powdered sugar for dusting



Preheat oven to 200° C (circulating air 170° C, gas 3). Defrost the pastry dough according to instructions. Sprinkle the dough with granulated sugar. Line a baking tray with baking paper. Cut the portions of pastry dough into 16 equal slices and distribute them on the baking tray. Beat the egg yolks and milk. Brush the dough pieces with the mixture and bake in a pre-heated oven for about 15 minutes until golden brown. Let cool. Soak gelatine in cold water for 5 minutes and then thoroughly squeeze out the moisture. Let reduce over low heat and mix with crème fraîche. As soon it begins to congeal, whip the cream with cream thickener and vanilla sugar until thick and knead into the crème fraîche. Then fill into a piping bag. Wash strawberries, dry thoroughly, clean and cut into pieces. Cut off the upper third of the cooled pastry dough slices, spread the Darbo double-fruit strawberry fruit spread on the lower part and distribute some strawberry pieces on top. Squeeze out the cream mixture over the top and cover with the previously removed upper third of the dough. Serve with a dusting of powdered sugar.


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