Plum Vanilla Pastries

Cook the vanilla pudding according to the package instructions, but use only 400 ml of milk.

Let the pudding cool briefly, then stir the ricotta into the lukewarm pudding until you have a smooth cream.

Preheat the oven to fan 175 °C (conventional 200 °C) and line a baking sheet with parchment paper.

Dice the marzipan into small cubes.

Wash, pit and slice the plums.

Roll out the puff pastry and cut into 10 x 10 cm squares.

Place 2–3 tbsp of the pudding-ricotta cream in the center of each pastry square, top with plum slices and sprinkle with marzipan cubes.

Whisk the egg white, brush two opposite corners of each pastry with it and fold them together to form a "windmill" shape.

Place 5 pastries with some space between them on the baking sheet.

Bake the pastries for 17–20 minutes until golden brown.

Let the pastries cool briefly and dust with powdered sugar before serving.