Puff pastry cakes with rhubarb and pudding are a quick but effective idea for a sweet snack. Short, slightly butter dough is perfectly combined with a delicate, vanilla mass. The acidic rhubarb, in turn, adds more to the whole character and perfectly balances sweetness. Just a few ingredients and a few minutes of your work (not including baking time) so that aromatic cakes are formed.
Instead of rhubarb, you can also use other fruits, e.g. strawberries, apples, pears or plums – It all depends on the season and taste preferences. This is an ideal proposition for a express dessert, refreshments for guests or a sweet lunch.
Ingredients:
- packaging of puff pastry,
- Packaging of vanilla pudding without sugar (40 g),
- 400 ml of milk,
- 2-3 tablespoons of sugar (to taste),
- 2 rhubarb stalks,
- 2-3 tablespoons of brown sugar,
- egg.
Method of performance:
Heat the oven to 200 ° C. Wash the rhubarb and cut pieces into equal size.
Prepare the pudding as described on the packaging (with the addition of sugar), but in 400 ml of milk. Set aside to cool (cover the surface with a piece of food foil so that no sheepskin coat).
Expand a puff pastry sheet on the countertop and divide it into equal squares. Wrap their horns inside (in the shape of an envelope), creating a “hole” for pudding. Apply a portion of cooled pudding on each cake.
Transfer the cakes to a baking tray lined with baking paper. Using a silicone brush, grease with a broken egg. Place 3-4 pieces of rhubarb on each cake. Sprinkle with brown sugar.
Put the baking tray in the oven. Bake for about 20 minutes – until the cakes are browned and the rhubarb is softened.
Source: NowowoPuje.pl
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