Buns with curd and dried fruits
30 min.
1 - 2
MUST HAVE:
- Croissant Dough in Sheets
- 1 small handful of dried apricots
- 1 tbsp. of raisins
- 1 tbsp. of dried cranberries
- 180 g of curd
- 80 g of cream
- 3 spoons of sugar
- 1 egg
- a pinch of cinnamon
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Defrost MANTINGA puff pastry yeast dough at room temperature for about 30 minutes.
- Divide the dough into six equal parts. Make holes in the center of each sheet with a fork.
- Pour the following into a bowl: sliced apricot, raisins, cranberries, curd, sugar, cream, and blend everything well.
- Put a spoon of the curd mixture on the center of the pastry dough sheet. Brush the edges of the dough with beaten egg and fold them, thus forming a “scarf”.
- Brush the surface of the pastry cakes with a beaten egg, sprinkle with cinnamon, and bake in an oven pre-heated to 180°C for about 15 minutes, until the cakes are nicely browned.