Almond Pudding Pockets

For the almond pudding pouches, prepare the vanilla pudding according to package instructions and allow to cool. Stir several times so that no skin forms.

Defrost the puff pastry slices. Spread the pudding with a tbsp. on 5 puff pastry slices, leaving the edges free.

Then brush the edges with a little water and place the remaining puff pastry slices on top, pressing the edges firmly. Then place the pastries in the refrigerator for about 30 minutes.

In the meantime, preheat the oven to 250 degrees. Line a baking tray with baking paper. Melt 1 tablespoon of butter in a saucepan, add sugar and the almond leaves.

Beat the egg, brush the pouches with it and spread the almond mixture on the pouches. Then place the baking tray in the preheated oven at 250 degrees for about 35 minutes.

Do not open the oven door beforehand. Afterwards, leave to cool well on a cooling rack.

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