1 package (450 g) flaky pastry (10 slices à 45 g)
100 g smooth marzipan paste
1 egg white (M)
100 g wild blueberries (frozen)
2 tbs. condensed milk
Icing sugar for dredging
- Let flaky pastry defrost. Cut every square once diagonally.
- Cut marzipan in little pieces and stir with egg white until smooth. Mix in blueberries.
- Put one tea spoon of the marzipan blueberry filling on flaky pastry and roll up from pointy side. Then firmly press the ends together. Form croissants. Brush with condensed milk.
- Put croissants on baking paper on baking tray. Bake in preheated oven at 200 degrees (Gas: level 3-4, jet-air oven: 180 degrees) for approximately 12 minutes. Dredge with icing sugar. Ideally serve when fresh.
Preparation Time: ca. 30 Minutes + defrosting time
Energy: 116 kcal / 486 kJ
Protein: 2 g
Fat: 7 g
Carbohydrates: 11 g