1 package of laminated puff pastry, frozen (300 g)
150g of finely chopped dried damasco
1/4 cup of sugar
3/4 cup of water
1/3 cup of coarsely chopped nuts
1/2 tablespoon of grated lime zest
1 egg for brushing
For the cream
1 cup of fresh whipped cream
1/4 cup of sugar
1 tablespoon of ground ginger
Hortelá leaves for decorating
1 package of laminated puff pastry, frozen (300 g)
150g of finely chopped dried damasco
1/4 cup of sugar
3/4 cup of water
1/3 cup of coarsely chopped nuts
1/2 tablespoon of grated lime zest
1 egg for brushing
For the cream
1 cup of fresh whipped cream
1/4 cup of sugar
1 tablespoon of ground ginger
Hortelá leaves for decorating
Thaw the puff pastry according to the package instructions and roll it out
Cut it into eight 10cm squares
In a saucepan, mix together the damasco, sugar, and water
Bring to a medium heat, stirring, for 30 minutes or until the damasco is soft and has absorbed the liquid
Remove from heat, add the nuts and lime zest
Let it cool
Place a spoonful of the filling on each puff pastry square, fold it over like a pouch, and press the edges together
Place in a baking dish, brush with egg, and bake in a preheated oven at 200°C for 15 minutes or until golden brown
Prepare the cream
Beat the whipped cream until smooth
Add the sugar, ginger, and mix well
Serve each puff pastry with a spoonful of cream, decorated with hortelá leaves.
