out in an even layer using an offset spatula or the back of a spoon.
Using the pre-cut top layer of pastry as a guide, use a sharp knife to cut through the layers until the entire pastry has been sliced into pieces. Carefully wipe off the blade between cuts for super clean slices. Allow the glaze set a bit before serving or serve immediately.
Notes
This is best served the day it is made or at the most within 1 day of assembly. On subsequent days the pastry will begin to soften. Store leftover slices covered with foil in the refrigerator. Putting it in a plastic container will soften the pastry more rapidly.
I like to pre-cut the top layer of baked puff pastry. This makes it easier to cut the tompouce into rectangles with minimal mess and potential squishing. I use the same technique with my Cremeschnitten. That being said, because these Dutch pastries are topped with glaze at the end, inevitably, some of the glaze
will seep into those pre-made cuts. I don’t mind a little pink glaze getting in there, but here are a few alternative glazing options:
Glaze the entire top half of the pastry before cutting it into rectangles. Let it dry thoroughly, then cut it as directed. Finally, top the cream-covered bottom pastry layer with the glazed and cut tops, and finish cutting into rectangles.
Cut your assembled pastries into rectangles and then, one-by-one, top each rectangle with glaze. This could get messy unless you were to pipe the glaze onto the tops (in which case make extra glaze to ensure you have enough!).
Cut your assembled pastries, then carefully remove the tops, glaze them and then return them to their bottoms.
Nutrition
Calories: 261kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 70mg | Sodium: 157mg | Potassium: 85mg | Sugar: 25g
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