Danish Golaches




Rating: 3.86 / 5.00 (155 Votes)


Total time: 45 min

Ingredients:



For the fruit topping:






For the custard:






Instructions:

For the Danish Golatschen, preheat the oven to 175°C top-bottom heat or to 165°C hot-air oven. Cook a firm pudding from the milk, vanilla pudding powder and sugar according to package instructions and let cool.

For the fruit topping, boil the cherry juice with sugar until thick, stir in cornstarch to thicken if needed. At the end of the cooking time, stir in the cherries briefly, let cool. Process puff pastry dough directly from the refrigerator, unroll on the baking paper rolled along with the dough on the baking sheet. Divide dough into 8 squares and shape into an 8-corner. Place vanilla cream on the center of each piece of dough, brush with beaten egg and bake for about 15-20 minutes until golden brown. Remove the baked pastries from the oven and let them cool, spread the fruit topping on the custard filling and decorate the Danish golaches with almonds, hail sugar or chopped pistachios.

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