Peach dumplings

Strawberry tartlets

• 4 PEACHES, peeled
• 50 GRAM ALMOND PASTE
• 4 SQUARES OF PUFF PASTRY
• 1 EGG YOLK
• 2 TBSP LEMON JUICE
• 2 TBSP SUGAR

• 100 GRAM CHOCOLATE CHIP COOKIES
• 2 TBSP BUTTER
• 8 TBSP SUGAR
• 1 TBSP VANILLA SUGAR
• 250 GRAM STRAWBERRIES, cleaned and sliced
• HANDFUL MINT, chopped
• 400 GRAM RICOTTA

Cut the peaches in half and take the stone out. Divide the almond paste into four pieces, put a piece on 4 peach halves and close the peaches again with another half peach. Sprinkle them with sugar and lemon juice and wrap each peach with a puff pastry square. Brush these with egg yolk and bake the dumplings approximately 20 minutes at 200 degrees Celsius.

On the Worldcook website, you will also find a recipe for apple dumplings.

Crumble the cookies; melt the butter and mix this through the cookies. Put this mixture on the bottom of muffin or tartlet forms and press firmly with the back of a spoon. Mix the ricotta with the sugar and vanilla sugar and the mint and distribute this over the cookies. Put them in the fridge for 2 hours. Put the strawberries on top.

The Worldcook website has more recipes for strawberry cakes and pies, like strawberry cake, another strawberry cake, strawberry cream pie and millefeuille aux fraises.