Budapestbakelse with a Twist

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• 2 egg yolks 2 egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60g) raspberry jam 1/4 cup (60g) raspberry jam
• 1/2 cup (85g) dark chocolate, chopped 1/2 cup (85g) dark chocolate, chopped
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 36g, 16g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   Thaw the puff pastry sheets according to the package instructions.
3. 3.
   Roll out one sheet of puff pastry on a lightly floured surface to fit the size of the baking sheet.
4. 4.
   Transfer the rolled-out pastry onto the prepared baking sheet and prick it all over with a fork.
5. 5.
   Bake the pastry in the preheated oven for 15-20 minutes, or until golden brown and crispy. Let it cool completely.
6. 6.
   In a saucepan, heat the milk over medium heat until it starts to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
7. 7.
   Slowly pour the hot milk into the sugar mixture, whisking constantly.
8. 8.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
9. 9.
   Remove the custard from the heat and stir in the vanilla extract. Let it cool slightly.
10. 10.
    Spread the raspberry jam evenly over the cooled puff pastry.
11. 11.
    Pour the custard over the raspberry jam layer and spread it out evenly.
12. 12.
    Roll out the second sheet of puff pastry on a lightly floured surface to fit the size of the baking sheet.
13. 13.
    Carefully place the rolled-out pastry on top of the custard layer.
14. 14.
    In a microwave-safe bowl, melt the dark chocolate and butter together in short intervals, stirring until smooth.
15. 15.
    Pour the chocolate glaze over the top layer of puff pastry and spread it out evenly.
16. 16.
    Refrigerate the Budapestbakelse for at least 2 hours, or until the custard is set and the chocolate glaze is firm.
17. 17.
    Dust the top with powdered sugar before serving. Cut into squares or rectangles and enjoy!

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is properly thawed before rolling it out to prevent it from cracking. Handle it gently to maintain its flakiness.
• Raspberry jam — Use a high-quality raspberry jam for the best flavor. If desired, you can strain the jam to remove any seeds before spreading it on the pastry.
• Dark chocolate — Choose a dark chocolate with at least 70% cocoa for a rich and intense flavor in the chocolate glaze.
• Butter — Use unsalted butter to have better control over the saltiness of the chocolate glaze.
• Powdered sugar — Sift the powdered sugar before dusting it on top of the Budapestbakelse for a smooth and even finish.

Tips & Tricks

• For a twist, you can add a layer of sliced fresh strawberries or blueberries along with the raspberry jam.
• To save time, you can use store-bought vanilla custard instead of making it from scratch.
• If you prefer a sweeter glaze, you can add a tablespoon of honey or maple syrup to the melted chocolate and butter mixture.
• Serve the Budapestbakelse chilled for the best taste and texture.
• Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Serve the Budapestbakelse as a delightful dessert after a Swedish-inspired meal. Dust each serving with a sprinkle of powdered sugar for an elegant touch. Pair it with a cup of freshly brewed coffee or a glass of cold milk.

Presentation advice

To present the Budapestbakelse beautifully, cut it into neat squares or rectangles. Place each piece on a dessert plate and dust it with powdered sugar. You can also garnish it with a fresh raspberry or a mint leaf for an extra touch of elegance.