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

  1. Let flaky pastry defrost. Cut every square once diagonally.
  2. Cut marzipan in little pieces and stir with egg white until smooth. Mix in blueberries.
  3. 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.
  4. 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