Pudding muffins

Name: Pudding muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 6 TABLESPOONS Sugar; 5 TABLESPOONS + 450 ml milk; 12 discs (each 45 g; 12 x 12 cm) frozen puff pastry; 300 g Schmand; 3 Eggs (size M); 12 Apricot halves (tin); 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Paper sleeves

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
6 TABLESPOONS Sugar
5 TABLESPOONS + 450 ml milk
12 discs (each 45 g; 12 x 12 cm) frozen puff pastry
300 g Schmand
3 Eggs (size M)
12 Apricot halves (tin)
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Paper sleeves

Directions

1
Stir pudding powder, 3 tablespoons of sugar and 5 tablespoons of milk until smooth. Bring 450 ml milk to the boil. Stir in the pudding powder and bring to the boil again for about 1 minute. Put the pudding in a bowl, cover with foil and let it cool down. Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Grease the depressions of a muffin tin (12 depressions). Place the pastry slices in the troughs, press the rim and refrigerate.
2
Mix sour cream, eggs and 3 tablespoons of sugar. Stir in pudding by the spoonful. Spread the pudding cream into the puff pastry troughs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 25-30 minutes. Place the apricot halves on top 10 minutes before the end of the baking time. Remove the pudding muffins, let them cool down and remove from the tin. Dust with icing sugar and arrange in paper sleeves