Redcurrant Pastry.

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    Hot and fruity: Redcurrant pastry dessert for those who don't like it too sweet. They taste best when served warm and please young and old alike.

    Recipe for 12 little cakes

  • Pre-rolled cake dough (26 x 42 cm)
  • 4 tablespoons redcurrant jelly
  • 2 tablespoons of Mascarpone cheese
  • ca. 100 g fresh redcurrants
  • 1 egg yolk
  • Almond slivers

  • Preheat oven to 180 degress C
  • Mix the redcurrant jelly and the mascarpone cheese well
  • Carefully add the fresh redcurrants to the mixture
  • Cut the dough into 12 rectangles (7 x 6 cm, see cutting tip)
  • Put one tablespoon of the redcurrant mixture onto each rectangle
  • Brush the edges of each rectangle with egg yolk
  • Fold the rectangles together and press on the edges with a fork (important)
  • Brush the cakes with egg yolk and sprinkle with almond slivers
  • Bake in the middle of the oven for 25 - 30 minutes

  • Feel free to prepare a bit more of the redcurrant mixture and serve the pastry on a bedding of mousse.

  • Can be made with any other jam flavours (also light jams) and berries
  • If you prefer a sweeter variation, use sugar crystals instead of almonds to sprinkle
  • For decoration purposes, fresh berries and mint leaves look perfect with this dessert