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Hot and fruity: Redcurrant pastry dessert for those who don't like it too sweet. They taste best when served warm and please young and old alike.
Recipe for 12 little cakes
Ingredients:
Pre-rolled cake dough (26 x 42 cm)
4 tablespoons redcurrant jelly
2 tablespoons of Mascarpone cheese
ca. 100 g fresh redcurrants
1 egg yolk
Almond slivers
Preparation:
Preheat oven to 180 degress C
Mix the redcurrant jelly and the mascarpone cheese well
Carefully add the fresh redcurrants to the mixture
Cut the dough into 12 rectangles (7 x 6 cm, see cutting tip)
Put one tablespoon of the redcurrant mixture onto each rectangle
Brush the edges of each rectangle with egg yolk
Fold the rectangles together and press on the edges with a fork (important)
Brush the cakes with egg yolk and sprinkle with almond slivers
Bake in the middle of the oven for 25 - 30 minutes
Tip:
Feel free to prepare a bit more of the redcurrant mixture and serve the pastry on a bedding of mousse.
Variations:
Can be made with any other jam flavours (also light jams) and berries
If you prefer a sweeter variation, use sugar crystals instead of almonds to sprinkle
For decoration purposes, fresh berries and mint leaves look perfect with this dessert
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