Imperial Crowns

For the imperial crowns, defrost the puff pastry. Put the jam on the pastry sheets. Moisten the edges, fold the dough lengthwise, press the edge and cut 5 times each.

Prick several times with a small stick and leave on a cold rinsed baking tray for 15 minutes. Then bake in the preheated oven at 230 °C for about 20 minutes.

Prepare a glaze with powdered sugar and water. Brush the warm imperial crowns with the glaze.

Preparation Tip:

For the imperial crowns you can use any jam to taste.

Related Recipes:

Chestnut Cream SliceA simple but delicious cake recipe: Roll out puff pastry 4 mm thick to the size of the baking tray. Slide the... Leek FrittersFor the dough dissolve butter, cool. In a baking bowl, mix flour, salt and dry yeast. Add buttermilk or water... Maggots in RobeFor the maggots in a robe, roll out the puff pastry, peel the small bananas and roll them in sugar. Cut the... Trout CakeFor the trout tart, knead a shortcrust pastry from the pastry ingredients. Preheat the oven to 190 °C top and... Salmon in Puff Pastry with Chanterelle CreamPreheat oven to 200 degrees. Roll out the puff pastry into a rectangle 10 cm longer and 5 cm wider than the... Gingerbread TartFor the gingerbread tart, roll out puff pastry to a thickness of two millimeters and use an upturned bowl to... Ham and Cheese StrudelFor the ham and cheese strudel, roll out the puff pastry and spread the cream cheese well on the top half. Add... Apple StrudelPeel the apples, remove the cores and cut into eighths. Depending on the desired thickness of the apple... Salmon in Strudel DoughA delicious mushroom dish for any occasion! Stir the lemon zest and juice with the dill. Brush salmon with it... Stuffed Pork EarsFor the stuffed pig ears, grind the drunken pastry filling in a food processor to a coarse paste. Roll out the...