Pudding puff pastry dessert

ingredients

1 packet puff pastry 1 packet canned peaches 1 packet baby biscuits 2 packets Golden cob 1 packet vanilla sugar´ 3 tbsp sugar 600 ml milk egg yolk for spreading

progress

Quick, supple and fantastic…

1.

Spread the batter lightly with fat and sprinkle with flour. Divide the puff pastry into two parts. Roll out to the size of the baking sheet. Transfer one sheet to the baking tray and pull the sides up a little.

2.

Drain the peaches, catch the juice. Dip the biscuits in the juice and place side by side on the pastry. Then layer the peaches cut into small pieces.

3.

In 200 ml of milk, mix two Golden Cobs. Put the remaining milk to boil with the sugar, add the Golden Cobs and cook to a thick pudding. Stir the pudding to avoid a crust. Pour the vanilla pudding over the dough (using a spoon to keep the biscuits from shifting), spread it out.

4.

Place the second sheet on top of the pudding. Press the edges to prevent the pudding from oozing out. Brush the top with the egg and bake. When cool, sprinkle with icing sugar.