Crispy Pastry with Pudding Cream and Strawberries

Crispy pastry with juicy cream and strawberries is so good that one piece will definitely not be enough. The preparation is simple and doesnt take much time, and the pastry is pleasantly refreshing due to the sour cream in the filling and fresh strawberries, and its not overly sweet.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Additions

  • pieces Strawberries

  • 2 bags Sugar, white

  • pieces Powdered sugar

Pudingova krema s kislo smetano

  • 4 dl Milk, whole milk

  • 5 spoon Sugar, white

  • 1 bag Pudding, vanilla

  • 1 piece Egg, egg white, fresh

  • 180 g Sour cream

Shortcrust pastry

  • 250 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 50 g Powdered sugar

  • 120 g Butter, unsalted

  • 1 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

Steps

  1. Sift the flour, powdered sugar, and baking powder into a bowl. Mix well and add salt. Add the cold butter cut into cubes and rub the fat into the dry ingredients with your fingers. When you have a crumbly texture (without large pieces of butter), add the egg and yolk. Quickly knead the ingredients with cold hands to form a uniform dough.

  2. Shape one-third of the dough into a ball, wrap it in plastic wrap, and store it in the freezer.

  3. Thinly grease a baking dish (approximately 19 x 30 cm) with melted butter and dust it with flour. Remove excess flour. You can also line it with baking paper, letting it hang over the edges of the dish.

  4. Roll out the remaining dough between two sheets of baking paper or on a lightly floured surface to the size of the baking dish. Transfer it to the dish using a rolling pin and gently press it into the bottom with your fingers. Prick it with a fork. Store the dish with the dough in the refrigerator.

  5. Mix the pudding powder smoothly with a few tablespoons of cold milk in a small bowl.

  6. Pour the remaining milk into a saucepan and add 4 tablespoons of sugar. When the milk boils, remove the saucepan from the heat. Stir the pudding powder into the hot milk. Whisk constantly with a hand whisk to avoid lumps. Return the saucepan to the heat and cook the pudding over medium heat, stirring constantly, for about 2-3 minutes until it thickens.

  7. Remove the saucepan from the heat and stir the sour cream into the hot pudding.

  8. Beat the egg whites into stiff peaks, adding a tablespoon of sugar at the end. Continue beating until you have a thick and glossy meringue, which you then fold into the pudding and sour cream mixture.

  9. Pour the cream over the dough and spread it evenly with a spatula. Arrange the sliced strawberries over the cream and sprinkle them with vanilla sugar.

  10. Take the dough from the freezer and coarsely and evenly grate it over the strawberries. You can also grate the dough into a bowl first and then sprinkle it over the strawberries if you prefer. Bake the pastry for about 50 minutes in an oven preheated to 180 degrees Celsius.

  11. Let the baked pastry cool completely before serving. Once cooled, dust it with powdered sugar, cut it into cubes or slices, and serve.

Nutrition Information (Per 100g)

  • Calories: 249.33 kcal
  • Fat: 11.04 g
    • Saturated Fat: 6.5 g
  • Carbohydrates: 32.33 g
    • Sugars: 16.44 g
  • Protein: 3.21 g
  • Fiber: 1.02 g

Advice

Instead of strawberries, you can also use blueberries or raspberries.