LOSANGE

For 6 pcs.

  • 500 g Danish pastry dough
  • 125 g custard
  • 125 g light remonce

Roll out the dough to a rectangle of 36 x 24 cm and 3 mm in thickness.
Cut the dough into 12 x 12 cm squares.

Take a 12 x 12 cm piece of dough.
Fold the squares diagonally to a triangle.
Cut the dough through both layers as illustrated on the drawing.

Fold out the dough again.

Then fold the upper left corner towards the lower right corner so that the tip ends inside the incision in the opposite corner.
Then fold the lower right corner up to the upper left corner - now to the edge.
Place them on a baking sheet with baking paper.
Put a dollop of light remonce in the middle.

Put the baking sheet in a heating cabinet for approximately 1 hour.
Put a dollop of custard in the middle.

Brush with egg-wash on the dough - not on the cream.
Sprinkle with a bit of pearl sugar to garnish.
Bake for 15-20 minutes at 180°C in a convection oven.