Schillerlocken with Pudding Filling and Apricots

Ingredients

• 2 sheets of puff pastry (frozen)
• 2 Tbsp condensed milk
• 2 sheets white gelatin
• 1 packet vanilla pudding powder
• 450 ml milk
• 2 tbsp sugar
• 300 g frozen raspberries
• 2 tsp powdered sugar
• 150 g canned apricots
• 200 ml whipping cream
• 2 packets vanilla sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Let the puff pastry thaw according to instructions. Roll each sheet slightly lengthwise, then cut each into 5 strips. Rinse special Schillerlocken molds in cold water and wrap from the tip with a strip of dough. Place on a parchment-lined baking tray and brush the dough with condensed milk. Bake in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for about 15 minutes. Let cool slightly and carefully release the Schillerlocken from the molds. Cool on a wire rack.

2. 2.

   Soak gelatin for 5 minutes in cold water. Whisk pudding powder with 4–5 tbsp milk. Bring remaining milk and sugar to a boil. Stir in pudding powder and bring to a boil once more. Transfer to a bowl, squeeze out excess gelatin and dissolve it into the hot pudding while stirring. Cover with cling film and let cool. Puree raspberries, strain through a sieve, and mix with powdered sugar. Drain apricots, cut into pieces. Whip cream with vanilla sugar until stiff peaks form and fold into the pudding. Fill a piping bag with a large round tip and pipe the pudding into the Schillerlocken. Fill with apricot pieces and pudding cream. Drizzle raspberry puree over and dust with powdered sugar before serving.