Puff Pastry Fruit

For the puff pastry fruit wash, dry and cut with a sharp knife exactly in the middle.

Apples as well as pears can be cut grooves and furrows with a knife. Fill them with raisins and lard with cloves.

Place the fruit halves with some distance on the rolled out puff pastry and trace the outlines of apple and pear on the puff pastry with a small, sharp knife, with about one centimeter distance to the fruit.

The fruit will be especially beautiful if a stem and leaves are also cut out.

Remove the fruit again and brush the puff pastry with jam. Place the puff pastry figures on a baking tray lined with baking paper and place the fruit halves on the jam.

Brush the edges of the pastry with beaten egg.

Bake the puff pastry fruit in a preheated oven at 190 ° C for 15 minutes.

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