Terug

Baked puff pastry plum roses

  1. Wash, halve and core the plums. Cut the plum halves into thin 2-3 mm slices.
  2. Preheat the oven to 200°C. Unpack and unroll the puff pastry and roll with a rolling pin so that it is a little thinner and about 30 × 45 cm in size. Cut into 6 strips of equal width (about 5 cm). Mix the jam with 2 tsp of water and heat in a small saucepan. Thinly spread each puff pastry strip evenly with jam, then place the sliced plums side by side slightly overlapping so the semicircular side of the slices protrude just slightly over the edge and the lower half of the dough strip remains free. Then fold this lower part over the plum slices so that they are covered to about half way up. Then roll up these folded strips from one side to create the rose shape.
  3. Lightly sprinkle each puff pastry plum rose with a little cinnamon sugar, place in a generously buttered and sugared mini cocotte, and bake till golden brown in the hot oven (center) for about 20 minutes.

 

Tip: Instead of plums, you can also easily use apples, peaches or mango.

6 large, ripe plums

About 300 g ready-rolled puff pastry from the refrigerated section

100 g apricot jam

Soft butter and sugar for the mini cocottes

1 tsp cinnamon mixed with 2 tbsp sugar