Colorful Danish Pastry with Peaches and Cherries

For the dough, sift flour into a wide bowl and mix thoroughly with yeast. Add salt, sugar, vanilla sugar, egg, butter (1) and milk and prepare the whole thing with a mixer with dough hook at the beginning on lowest, then on highest speed for about 5 min to a dough. Rest for 5 min at room temperature.

Roll out the dough to a rectangle (25 x 40 cm). Cut butter (2) into slices, cover one half of the dough sheet with it, fold the other half of the dough on top and press it slightly smooth with the rolling pin. Place the dough package with the wide side towards the edge of the table, roll it out again to a rectangle (25 x 40 cm) and fold it from the shorter sides towards the center so that the edges of the dough butt together. Fold the dough over again from the longer side so that there are 4 layers of dough. Place in the refrigerator for 15 minutes.

Place the dough package with the wide side facing the edge of the table, roll out again and fold together as described above. Chill the dough repeatedly for 15 min.

For the filling, cook a pudding of pudding powder, sugar and milk, set aside to cool and stir occasionally.

Roll out the dough into a rectangle (48 x 18 cm) and cut squares (8 x 9 cm) from it. Place on a baking sheet and form 2 tsp of the cooled pudding in the center of each. Garnish with peach slices and cherries. Notch the corners of the dough pieces, rest another 15 min. at room temperature and put the tray in the preheated oven. Bake at 200-225 gra

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