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Recipe of Christmas Stars
Oikos

Oikos

Recipe of Christmas Stars
Oikos

Oikos

Recipe of Christmas Stars
Oikos

Oikos

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Recipe of Christmas Stars
Recipe
3

Christmas Stars

35 minutes
Easy
10 servings
1
These Christmas stars of puff pastry with raspberry and a creamy filling of Yoghurt Oikos® are a good choice for inns or Christmas parties. They carry a rich Danette® Custard glaze and are super simple to make.

Ingredients

  • 450 grams of Yoghurt Natural Oikos® 1 kilo presentation
  • 1 Cup of raspberry
  • 500 grams of puff pastry
  • 1 piece of egg to varnish
  • 1/2 Cup of sugar glass for the glaze
  • 2 spoonfuls of Vanilla Danette® Custard for the glaze
  • 1 teaspoonful of lemon zest for the glaze
  • 1 tablespoon of milk light for the glaze
  • 1 Cup of raspberry to decorate

    Preparation

    Preheat the oven to 180 ° C. Grease a baking tray.
    Blend Natural Oikos® Yoghurt with raspberries. Reservation.
    Spread the puff pastry with flour and cut pictures. Each square cut the corners diagonally without reaching the center.
    Varnish the boxes of puff pastry with egg and fold a corner yes and one not towards the center to give it the shape of a star. Place a bit of the raspberry mixture in the center.
    Place the stars on the tray and bake for 15 minutes or until golden brown. Take out and cool.
    For the glaze, mix the icing sugar in a bowl, with the Danette® Vanilla Custard, the zest and the milk until integrated. Reservation.
    Decorate the stars with raspberries and a little frosting. It serves.

    PRESENTATION

    Garnish with the icing and fresh raspberries.

    TIPS

    If necessary add more milk to the glaze to obtain a good consistency.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    337
    kcal
    17%
    Carbohydrates
    38.3
    g
    13%
    Proteins
    5.9
    g
    12%
    Lipids
    18.2
    g
    28%
    Fiber
    4.2
    g
    8.3%
    Sugar
    17.5
    g
    19%
    Cholesterol
    12.0
    mg
    4.0%
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