For the soft pastry, roll out the puff pastry, cut lengthwise, then cut 5 rectangles each widthwise, so that there are 10 rectangles of the same size.
Cut 6 crosswise grooves in the center of 5 of them, leaving about 1.5 cm free at the edges. Mix the ingredients together and fill each rectangle with the filling, then place the cut tops on top and press them down.
Then brush the soft gelatine pastry with water and bake in the oven at 190°C for 1/2 hour.
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