Rhubarb vanilla puff pastry
Tags:
alcohol-free
vegetarian
Description
Everyone knows how to bake in a muffin tin. But have you ever baked on the outside of a muffin tin? That's exactly what we've done here, resulting in quick and easy muffins that are perfect for filling - in this case with a delicious vanilla cream and rhubarb compote. Are you curious? Then let's get started!
Ingredients for
For the rhubarb vanilla puff pastry
12
Piece(s)
Ready-made croissant dough (e.g. Knack und Back)
350
g
vanilla custard
250
g
cream cheese
20
g
powdered sugar
0.5
Teaspoon(s)
vanilla (-extract)
400
g
rhubarb compote
Preparation
Prepare the rhubarb vanilla puff pastry
1
Unwrap the ready-made croissant dough and separate the individual dough triangles. Preheat the oven to 180°C fan oven.
2
Place one piece of dough evenly around the outside of a muffin tin cavity and pull into shape so that the cavity is completely and evenly surrounded by dough.
3
Bake for about 10 minutes until the pastry is golden brown.
4
Remove the pastry cups from the muffin tin and leave to cool.
5
Mix the custard with the cream cheese, icing sugar and vanilla and divide the custard evenly between the pastries. Make sure that the custard does not overlap the edges so that the fruit compote does not run directly off the biscuits.
6
Now garnish each individual pastry with rhubarb compote (or another fruit compote of your choice) and then serve.
Ingredients for
For the rhubarb vanilla puff pastry
12
Piece(s)
Ready-made croissant dough (e.g. Knack und Back)
350
g
vanilla custard
250
g
cream cheese
20
g
powdered sugar
0.5
Teaspoon(s)
vanilla (-extract)
400
g
rhubarb compote
